Singapore Chicken Curry

1kg bone-in chicken thighs and drumsticks
2 large potatoes, cut into large chunks
2 carrots, cut into rolling chunks
2 stalks lemongrass, bruised
400ml coconut milk
200ml evaporated milk
100ml vegetable oil
Water, as needed

The Curry Paste
1 red onion, roughly chopped
4 garlic cloves
20g ginger
4 Asian shallots
8 dried red chillies, soaked and deseeded
2–3 tablespoons soaking liquid from the chillies

The Curry
12–15 curry leaves
1 teaspoon ground turmeric
2 tablespoons meat curry powder

The Seasoning
1 teaspoon chicken bouillon powder (optional)
1 teaspoon sugar
½ teaspoon salt

PREPARATION

1. Blend the red onion, garlic, ginger, shallots, soaked chillies and a little of the soaking liquid into a smooth curry paste. Peel and chop the potatoes and carrots into large chunks, then bruise the lemongrass.

COOKING

1. Heat the vegetable oil in a large wok or saucepan over a medium heat.
2. Fry the curry paste for 5–8 minutes, stirring regularly until it darkens and becomes noticeably drier.
3. Add the curry leaves, ground turmeric and meat curry powder, then fry for another minute until fragrant.
4. Add the chicken and stir until every piece is well coated in the curry paste.
5. Add the bruised lemongrass, coconut milk and evaporated milk, stirring well to combine.
6. Bring to a gentle simmer and cook for 10–15 minutes, adding a splash of water if the curry becomes too thick.
7. Stir in the potatoes and carrots.
8. Season with the chicken bouillon powder (if using), sugar and salt.
9. Continue simmering for 15–20 minutes, stirring occasionally to prevent the spices from sticking to the bottom of the pan. Add a little more water if necessary to maintain a loose, pourable consistency.
10. Cook until the chicken is tender and the vegetables are cooked through.
11. Serve hot with steamed jasmine rice or crusty bread.

School of Wok Tips

• Fry the curry paste patiently until it becomes dry and fragrant—this develops the curry's rich flavour.
• Bone-in chicken produces a more flavourful curry and stays juicy during the long simmer.
• Stir the curry regularly, as the spices naturally settle to the bottom and can catch if left unattended.
• The finished curry should have a fairly loose consistency, so don't hesitate to top it up with water as it cooks.

FAQs

Can I use boneless chicken?
Yes, although bone-in thighs and drumsticks provide more flavour and remain juicier during simmering.

Why use both coconut milk and evaporated milk?
Coconut milk provides richness, while evaporated milk creates a lighter, creamier curry without making it overly heavy.

Can I make this ahead of time?
Yes. Like many curries, the flavours continue to develop overnight, making it even more delicious the next day.