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Singaporean Chicken Curry

This is one of my favorite curry dishes and one that I’m constantly looking to improve on. Here is my current iteration.

A warm dark curry without the acidic and spicy gravies of North India. Perfect for a mild introduction to curries or the expert curry eater. Can be dressed up or down as necessary.

Ingredients

Whole Seeds

  • Anjwan Seed
  • Yellow Mustard Seed
  • Fennel Seed
  • Green Cardaman
  • Black Pepper Seeds

Powders

  • Garam Masala
  • Ground Coriander
  • Asfetida (or MSG, though I highly recommend learning to use this spice!)
  • Curry Powder
  • Garlic Powder
  • Ground ginger

Pantry Staples

  • Knorr Chicken Broth Powder
  • Ghee or high-heat neutral Oil (e.g.; Avocado Oil)
  • Salt
  • 1C Pearl Couscous

Vegetables/Meat

  • 1 Can Whole Coconut Milk, unsweetened
  • 2 Lg Carrots, cut faux-tourne
  • 2 Chili Peppers (I like Poblanos that have went red in the garden, but this is only preference)
  • 1 Md Onion, minced (or equal amount dried minced onion)
  • 1Lb Chicken Wings, Things, or Wingettes, bone-in

Steps

  1. In a wide skillet heat several tablespoons of Ghee or neutral oil and your dried spices. This will form your tadka or tarka.
  2. Once pungent, but not burned, introduce your chicken which has been seasoned with your ground spices. ( Note: If the tadka burns, throw it out and start again, it can not be saved and your whole dish will be bitter.)
  3. Cook the chicken turning often, ensuring you stir the spices well. Onion and peppers can be introduced at this time as well. Add Tbsps of water as necessary to prevent your tadka from burning.
  4. Introduce the carrots, and several cups of water. Cover and bring to a simmer.
  5. Once the chicken reads 170F+ on an instant read thermometer and carrots read 200F, uncover and add chicken broth powder.
  6. Add half of the coconut fat and water. Cook until gravy is reduced by about half; until it splits into oil and sauce.
  7. Introduce couscous, half cup of water, and cover with heat off. Stir, ensuring all couscous are covered. Wait 10 minutes.
  8. Serve with naan, fresh pickles, a delicious raita, or enjoy as is!

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