Tuesday, 27 July 2010

Seah's Singapore Chicken Curry

Singapore Chicken Curry is always one of the dishes that most Singaporean craves for when they are oversea for work purpose or studies. Like myself when I was away from Singapore, I always stock up more than a dozen pack with me during my visit home so that I can easily whipped up this all time favourite during special occasions or as when we feel like having some home cook dishes.

Inside my recent gift pack from Seah’s Spices (click HERE to read more), I have found a pack of the Singapore Chicken Curry Spices that I have not tried before. And since mum is craving for some Chicken Curry, we decided to give this new spice a try.

We bought some chicken wings, potato, tomato, onion and coconut cream to cook this dish. But as you notice from the photo above, there is a pack of coconut powder that comes with the curry spices which makes it easier for those who is overseas where coconut cream/milk is not easily found. But in Singapore we do prefer to add in either fresh or ready packed coconut milk/cream to enhance the flavour of the curry.

The method used here is slight different from the method shown on the package as mum preferred to stir-fry the ingredients a while to release the aroma of the onion and spices before adding water. So here goes our modify version of the Chicken Curry:-

Ingredients: (serves 4)
1 Packet of Seah’s Singapore Chicken Curry Spices
8 Chicken Wings
3 Medium Size Potato, cut into chunks
3 Medium Size Tomato, cut into wedges
2 Medium Onion, cut into wedges
800ml Boiling Water
100ml Coconut Cream

Method:
1.Wash and trim the fat off from the chicken wings and set aside.
2. Preheat a soup pot with 1/2 tablespoon of cooking oil, add in the onion and sauté till fragrant (about 30 seconds) then add in the chicken pieces and potato then continue to stir on and off for another 30 seconds or so.
3. Next slowly add in the curry spices and stir the mixture till well combined.
4. Add in 800ml or more boiling water to cover the chicken pieces when the curry comes to boil, add in the tomato wedges and slowly simmer over low heat for about 15 – 20 minutes till the potato soften and meat is cooked through.
5. Lastly, slowly stir in the coconut cream and turn off the heat when the mixture comes to boil.
6. You can served warm with steam rice or baguette.

Note:
~ If you prefer something more spicy or that nice red chilli oil colour on your curry, you can add in 1 teaspoon of Sambal Blachan together with the spices to make it extra spicy.


Although some of the pre-mix spices cannot whipped out the authentic flavour compare to those freshly grind spices but I am sure with all these ready made spices it actually helps to shorten cooking time for working mum like me or overseas friends who missed having those wonderful local dishes.

So if you wish to try out some of these spices, do come and join us on the Giveaway event HERE whereby you can win some Seah’s spices of your choice. Posted by Picasa


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