Singapore Style Chicken Curry

Cook Time 2 hours

Servings 6-8

Ingredients

1.5kg chicken thighs, skin on, bone in 

1 tbsp coconut oil 

150ml coconut water 

2 tbsp red curry paste (below)

2 medium potatoes, cut into 1cm cubes

2 medium carrots, cut into rounds

½ red capsicum, cut into pieces 

1L chicken stock 

1 brown coconut, flesh grated, or fresh coconut chunks 

1 red onion, diced

2 garlic cloves, finely chopped

1 tbsp ginger, finely chopped

Red Curry Paste 

1 onion, diced

1 stalk lemongrass

1 large tomato, blanched and peeled, chopped

2 tsp red chilli powder

½ red capsicum, sliced

2 tbsp peanut oil

2 red chillies 

2 makrut lime leaves 

2 tbsp coriander roots, finely chopped

15g ginger, sliced

2 cloves garlic sliced

Chicken Marinade 

1 tsp coriander powder

1 tsp cumin powder 

1 tsp turmeric powder

1 tbsp chilli powder

Salt & pepper, to taste

2 tbsp peanut oil

To Finish

1 tbsp soy sauce 

2 tbsp fish sauce

½ cup coconut milk powder 

Coriander, to serve

2 limes, to serve

Jasmine rice, steamed, to serve

Method

For the red curry paste, sweat out onions, ginger and garlic on low heat with oil. Add everything else and cook out fully. Blend sauce till smooth and reserve.

Marinate chicken with all the spices, oil, salt and pepper and allow it to sit for at least 2 hours.

In a large pot, sear off chicken till golden brown and remove. In the same pan add coconut water and the rest of the ingredients and simmer with the lid on for 1-1½ hours till chicken, potatoes and carrots are fully cooked.

To finish, add coconut milk powder, fish sauce, soy sauce and gently stir. Top with coriander, a squeeze of lime and serve with steamed jasmine rice.