Recipe: Chicken Curry (Grandaunt Agnes’ recipe)

Dear Offspring,

Your Grandaunt Agnes’ recipe. A healthy one as it does not have any coconut milk in it (sometimes I add a drop or two). Her pineapple tarts are awesome too.

Love from Mom

Singapore Chinese Chicken Curry 

By Grandaunt Agnes


1 chicken, cut into 12-14 parts

2.5 tbsp curry powder

1 tsp salt


3 tbsp vegetable oil

2 onions, minced in a food processor

5 cardamom seeds, lightly pounded

5 cloves

2″ cinnamon stick


4 tomatoes, chopped


3 potatoes, peeled and cubed


A. Marinate the chicken with the curry powder and salt for 1 hour. I put everything in a Ziploc bag, seal and toss.

B. Heat the oil. Fry the onions and spices until all the liquid has evaporated and the oil glistens through. Add the marinated chicken and mix well.

C. Add the tomatoes and mix well. Add water until it scantly covers the chicken. Bring to a boil.

D. Add the potatoes and simmer for 30 minutes.

Served here with steamed white rice and sambal kang kong (morning glory or ong choy).


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