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A bowl of Singaporean Chicken Curry with Potatoes and garnished with green onion, served with rice

Family Recipe Singaporean Chicken Curry

By Tiffy Cooks

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I’ve been dreaming about this Singaporean Chicken Curry for 2 weeks.  This authentic Peranakan family recipe comes from my Singaporean friend Ryan, using his family’s favorite curry pack. We start by blooming a simple mix of cinnamon, star anise, cardamom, and cloves with fresh aromatics, then let chicken thighs simmer until tender in a rich coconut cream base. The result is a thick, creamy curry that’s full of warm spices, served in 30 minutes with hot rice or fluffy bread.
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Cook Time:30 minutes
Total Time:30 minutes
Course: Dinner, Main Course
Cuisine: Singaporean, South East Asian
Diet: Halal
Keyword: 30 Minute Dinner, 30 minute recipe, chicken, chicken thigh, curry, curry recipe, One Pot Dinner
Servings: 5 servings
Calories: 921kcal

Ingredients

  • 1 tbsp cinnamon
  • 2 tsp ground star anise
  • 1 tsp cardamom
  • 1 tsp ground cloves
  • 2 tbsp oil
  • 1 shallot chopped
  • 2 tbsp minced ginger
  • 2-3 cloves garlic
  • 1 pack curry paste
  • 2 tbsp oil
  • 10 chicken thighs bone-in, skin on
  • 2 potatoes
  • 1 can coconut cream
  • 1 cup Water
  • green onions Chopped, for garnish
US Customary - Metric

Instructions

  • Mix the cinnamon, ground star anise, cardamom, and ground cloves in a small bowl.
  • Heat 2 tbsp oil in a large pot over medium heat. Add the shallot, minced ginger, and garlic. Sauté 2 to 3 minutes until soft and fragrant. Sprinkle in the spice mix. Toast 30 seconds, stirring so it does not burn.
    Adding spice mix to shallots, garlic, and ginger for Singaporean Chicken Curry
  • Add the curry paste and the remaining 2 tbsp oil. Fry 2 to 3 minutes, stirring often, until the paste smells aromatic and you see a little oil separating.
  • Add the chicken thighs and potatoes. Stir to coat well. Cook 2 to 3 minutes until the chicken is no longer pink on the outside.
  • Lower the heat to medium-low. Pour in the coconut cream. Stir and bring just to a gentle simmer, not a boil.
    Adding coconut cream to spiced chicken and potatoes for Singaporean Chicken Curry
  • Use the empty coconut cream can to add water. Start with 1 cup for a thicker gravy, or add a full can of water for a more soupy curry. Stir to combine and return to a gentle simmer.
    Rinsing out coconut cream can with water to add to Singaporean Chicken Curry
  • Cover with a lid and simmer 15 minutes, stirring once or twice, until the potatoes are tender and the chicken is cooked through.
    Uncover and simmer a few more minutes if you want it thicker.
  • Serve hot in a bowl with steamed rice, or with thick bread or roti prata for dipping. Garnish with chopped green onions.
    Scooping Singaporean Coconut Curry into a bowl with steamed rice

Notes

My friend Ryan recommended the A1 Best One Instant Curry Paste for Meat.

Nutrition

Calories: 921kcalCarbohydrates: 24gProtein: 42gFat: 75gSaturated Fat: 34gPolyunsaturated Fat: 11gMonounsaturated Fat: 24gTrans Fat: 0.2gCholesterol: 221mgSodium: 185mgPotassium: 1114mgFiber: 5gSugar: 1gVitamin A: 215IUVitamin C: 20mgCalcium: 61mgIron: 4mg
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