Singapore Style Curry Chicken by Angela Seah Thulin

Love it! Love it! Love it! Hot curry in cold weather -7 degree celsius!

Ingredients -

400g potatoes, peel and soak in water

1 packet of 101 instant curry paste (pic shown below)

1 lemon grass, chop into 3 parts, smash gently
 4-5 gloves of garlic, smash it gently 

3-4 big chicken thighs

800ml water or more
50g kara coconut powder + 100ml hot water
1/2 tsp sugar

Bit of light soy sauce to taste
 

Steps -

1. Peel your potatoes and soak them in water then cut them into quarter. Boil them till just soft texture yet not fully cooked. About 15 - 20 minutes. Then drain the water away and set aside.

2. Wash the chicken thigh clean and pat dry. Then rub turmeric powder/curry powder on it. Set it aside.

3. Heat up 1 tsp oil and fry the smashed garlic and lemon grass till fragrance.

4. Add the whole packet of instant paste in and fry for a minute.

5. Then add all the chicken thighs in and stir to mix well. Cook the chicken till it turns opaque. 

6. Add the coconut milk in and water then stir to mix well. Let it cook for another 15 minutes in medium heat with lid cover.

7. Then at this point - add the potatoes in. I added sugar. Taste and adjust if you like to add more sugar or light soya sauce. Adjust accordingly.

8. Continue simmering with lid close for another 15-20 minutes in medium heat or until the chicken meat are cooked and tender.