Baon – Singapore Chicken Curry

If you’ve been following this blog for a while you’ll probably realise how much I love curries. It’s easy to make, keeps for long, and very tasty. Also, the variety of curries available guarantees a lunch that is not going to be mundane.

Toasted Ham & Cheese Croissant and Soy Latte

The other bonus, it is an “acceptable” meal to have at work…even inside the office. Some of my workmates might not squeal with delight when their nostrils are hit with the aroma of curry but no one protests as it is not an unfamiliar scent.

One of the easiest curries to make would have to be Singapore Chicken Curry and this is what I brought to work today.



Singapore Chicken Curry

2-3 Desiree potatoes (one potato cut in 4)
½ a free range chicken cut up in large pieces
2-3 tablespoons Singapore curry paste (depending on how spicy you want it)
Water or coconut milk (if you prefer a creamier sauce)
Salt to taste
Oil

1. Marinate the chicken pieces in the curry paste for at least half an hour.
2. Fry the potatoes until golden brown.
3. Heat up a little bit of oil and sear the chicken pieces a few at a time. Set aside.
4. Add the chicken pieces back in the pan. But if you prefer a spicier curry, sauté some curry paste on the same pan used to sear the chicken then add the chicken pieces.
5. Add the desired amount of coconut milk or water.
6. Simmer until the chicken is cooked.
7. Add the potatoes.
8. Adjust the taste by adding salt or fish sauce.
9. Serve with roti and/or steamed rice.