Curry chicken has almost become a go-to staple for large group gatherings in Singapore. It is essentially a one-pot dish, and can be served directly in the pot, making for very little wash up. There are plenty of “extras” that you can to this dish, depending on preferences. The staples are chicken and potatoes. I added taupok. My mother-in-law likes to add taupok and fishballs (C’s favourite). Others add vegetables like lady’s fingers and tomatoes to make it a one-pot complete meal for dinner.
I made this because C and I hosted a mid-autumn festival + mini-housewarming gathering for a bunch of his close secondary school mates and a few of their partners. It really is heartwarming to see how the group has grown from a group of six 13-year-old boys to 29-year-old men, and how their gatherings are slowly growing in size too, with partners joining in (including me). I’ve been crashing their gatherings since about seven years ago – they’re always fun, funny, and sometimes I get a little secretly jealous that his friends are more fun than my friends… haha!
Back to the curry chicken – this is my second time adapting NoobCook’s recipe for 10 pax, and I have to say that it really is easy! I have adapted it to make it even simpler because… why not? It is still really tasty and pretty fool proof.
The original recipe can be found here, and my adapted recipe is as follows.
Easy Curry Chicken
2 tbsp canola oil
1 medium onion, minced
2 packets A1 instant curry chicken sauce
3 stalks lemongrass, remove tough outer leaves and woody portions, gently crush to release flavour
1kg mid-joint chicken wings, defrost if frozen
5 large Indonesian potatoes, peeled and cut into large bite-sized pieces
400ml coconut cream
10 pieces taupok, each cut into half
In a large pot, heat the oil and fry the onion until lightly browned. Add curry sauce and stir fry until fragrant.
Add water, lemongrass, and chicken. Simmer for 10 minutes.
Add potatoes and simmer for another 10 minutes, or until the chicken is cooked and the potatoes are soft.
Reduce heat, stir in the coconut cream and warm the curry. Season with chilli powder and salt to taste if necessary (I didn’t add any. It was spicy and salty enough for me!)
Serve with warm rice and/or sliced baguette.
I had some leftovers and C’s friends suggested using their mothers’ method of storing the curry overnight. Boil the curry on the stove, cover with lid, and leave it at room temperature until ready to eat the next day. Once the curry is boiled, don’t stir or disturb it in any way.
We used that method, and had the leftovers for lunch the next day. It tasted just as good and… nothing untoward happened to our bellies. We were doubtful since all our instincts were screaming to put it in the fridge but YES, this method works!