Hey guys, this is me, the Bombay Chef Varun Inamdar and welcome to Get Curried.
Well today's recipe is Singapore Chicken Curry.
Without getting into the debatable history and its origin
let's jump in straight in this cauldron of curry,
Singapore Chicken Curry, let's begin.
Let's begin the chicken curry recipe, of course, with chicken
for which I'm using curry cuts of Chicken.
This is basically cutting an entire bird into 12-15 parts.
The first thing is to marinate this with Salt.
And along with this I'm also going to add in Soya Sauce
Now, two ingredients absolutely lethal when it comes to salting the recipe.
So use this with caution.
Well, I'm using light soya sauce, so there is, of course, colour, flavour
and not too much of salting in this recipe.
Let's mix this well, and keep this aside for at least 15-20 mins.
Now, this is the time which you are going to utilize to make the curry paste.
Let's do that.
For the curry paste, the first ingredient,
Red Onion.
Just cutting this into quarters,
Two medium Onions and that is absolutely perfect.
I'm taking a Green Chilli
which is the thicker version and it is also not the spicier one.
Let's cut this as well.
To this let's add in dried Red Chillies.
It is important to remove the stalk, like so,
and break these into 2-3 pieces.
Pinch and pull is the technique, that is perfectly used
especially while breaking chilies.
Let's transfer all these ingredients in the blending jar.
Of course, I'm going to add in some more ingredients
which is going to bring in that whole essence of Singaporean curry paste.
Well, in case, you like your curry nice and spicy
you can also take all these red chilli seeds, like so.
Let's add this in.
Let's add in, Ginger.
Roughly snipped. Garlic which is peeled in this case.
Well, I like adding in lots of Garlic, especially in this curry paste.
Let's also add in Lemongrass stalks.
Well, if you cannot lay your hands on lemongrass stalks
what you can also do is take lemongrass leaves,
or the blade of lemongrass, just create like a bundle,
and throw it in while poaching the curry.
Very simple.
Let's add in some more ingredients.
Shallots, and along with this I'm going to add in 3 very critical ingredients
especially, for bringing out that wonderful flavour
Typical Asian flavour.
The first one is Coriander Seeds,
now, in case, you do not have this which is not like a chance
you can also add in Coriander roots, or Coriander stem
clean it nicely, ensure that all the mud
is removed from that, it has to be dipped in water several times
and then just snip it roughly or bash it with the back of your knife
and put it to use but for now, Coriander Seeds - untoasted.
Finally, to this I'm adding in,
Turmeric root, now, in case you do not have this as well
What you can do is use Turmeric Powder, simple.
But since I have the fresh ones I'm using it.
Also if you kind of understand that is also what is the
primary ingredient list of a curry powder.
Now in case you do not have any of this and you have curry powder
just ignore the 3 ingredients and add in 2 tbsp. of Curry Powder while churning this
Simple.
Let's add in fresh Red Chillies.
I'm adding in oil at this stage,
this is also the oil which is going to be used not only for churning this
but also while cooking, so I'm not going to add it separately later.
Let's add like ¼ cup of Oil,
while grinding this into a nice smooth paste.
In case, you want to add in Sugar at this stage
you can add in palm sugar, palm jaggery,
white sugar, brown sugar, completely a personal choice.
I'm adding in white Sugar.
Now, you can also add this while making the curry
so it is not necessary that you have to actually churn this.
It is absolutely fine.
But for now, this is going to be your curry paste, a Singaporean chicken curry paste.
now, not necessary you only make chicken with this
you can also make fish curry, prawn curry, mutton curry
the choice is completely yours.
Let's churn this into a fine paste without adding water.
Our curry paste is done and ready.
Let's quickly check how smooth it is.
Well, this is just as wonderful as expected.
Let's move on to the next step and that is
pan-frying this or rather removing the moisture from this curry paste
and that is also one of the primary reasons why I said do not add water at this stage.
You'll know why soon.
Let's transfer this spice mix into the cooking pot.
It could be a thick bottom pot it could be a cauldron
anything that you are comfortable with.
Just ensure that it is thick bottom because you want to cook this spice mix
till it completely starts leaching out all the oil that we've added in the recipe.
Also, from this deep yellow, it'll start turning slightly reddish
and that's where we stop and add in the rest of the ingredients
At this stage, let's turn the flame on.
Let's stir this and cook this for 15 minutes.
Now this is a very tricky stage, because you need to keep shuffling
between high flame, medium flame and low flame.
Now, what happens is at this stage, on high flame, it'll start bubbling.
Very, very, very vigorously.
You need to keep..
your hands in check because you may have these scald marks and things like that
so be very careful.
What you need to do is turn the flame high once it starts bubbling
just turn it on moderate.
Keep stirring ensure that it does not stick
with the sides or the bottom of the pan
and then you just keep mixing it, stirring it, scraping it
so that it starts leaching in all the oil,
also the colour like I said will become nice and dense.
That's where we stop and move forward.
The yellow paste has now become sticky it's also become caramelized
and has got a deep red colour.
At this stage, we are going to add in the chicken which is marinated and kept aside.
Well, for a curry like this a lot of you, I know will prefer boneless chicken
or boneless meat.
But I prefer chicken with bone or meat with bone
because it also adds in that wonderful flavour or that stalk creation
let's also add in the soya sauce or the marination
which was in the bowl.
Let's mix this well and ensure that the chicken
nicely rolls into the spicy curry paste
and allow this to sear on high flame for at least a minute or so.
Time to add in water
to make, of course, a curry,
what I've done is I've added water into the blending jar
Rinsed it roughly.
And I'm adding all of this wonderful flavoured water.
One quick stir
and allow this to now cook, on medium to low flame for 20 mins
well covering not covering is a personal choice.
It's been 20 minutes.
The Singapore Chicken Curry is almost ready.
Final few ingredients, beginning with coconut cream
for that nice, luscious, creamy, consistency, and texture.
Of course, it is also going to add into the sweet mouthfeel.
And finally, Curry Leaves.
One quick stir.
30 seconds on high flame.
Off goes the flame.
Let's serve this curry.
With this your Singapore Chicken Curry is done and ready
and trust me, this goes amazingly well,
with a bowl of steamed rice,
now whether you are one who likes eating curries with Pav [bread]
just like I do, this is the curry for you.
On that note, do not wait for anything on the planet
Stay connected. Stay tuned.
And lots of love all across the globe.
Bye for now.