My go-to recipe in college. Still my favorite.
Singapore Chinese Chicken Curry
3 heaped tbsp curry powder (not Indian)
1 tbsp oil
5 whole cardamom pods, lightly bashed
5 whole cloves
1 cinnamon stick
1 chicken, cut up into 12-14 pieces
1 tbsp salt
3 potatoes, peeled and cubed
1/2 can coconut milk
Finely chop the onions. I use a food processor for this purpose.
Mix the curry powder with a few tablespoons of water until it forms a paste.
In a large pot, heat the oil. Fry the onions until all the onion juice has evaporated and the oil glistens through. Add the cardamom, cloves and cinnamon stick. Fry briefly until fragrant.
Add the curry paste and fry briefly until fragrant. Add the chicken pieces and turn and toss until each is well coated with the onion-curry paste mixture. This takes some wrist work!
One trick I learned from Molly Stevens (All About Braising) is to pick out the breast pieces and place them right on top of the other pieces, skin side down. This protects the breasts from overcooking and drying out.
Add enough water to cover the chicken halfway. Bring to a boil then add the diced potatoes. Cover and lower the heat to a gentle simmer until the chicken is cooked (approximately 30 minutes).
When the chicken is cooked, uncover and add the coconut milk. How much is a matter of preference – how lemak (rich) you want your curry to be. Raise the heat until the curry just comes to a boil then turn off the heat immediately.
Serve with a veggie and steamed white jasmine rice.