Curry Chicken

Eurasian
Mains
One-pot
Poultry

Easy Level:

Easy

Cook Time:

45 Mins

Servings:

6-8 Pax

With his unique blend of spices,  owner of Rempapa Chef Damian D’silva’s curry chicken packs a depth of flavour and richness unmatched elsewhere.

In every simmer and stir, there’s a whisper of gratitude to his grandfather’s legacy — a testament to the enduring bond between food and family.

Each bite, perfectly balanced with heavy spice and the chicken’s sweetness and velvety curry texture, evokes nostalgic comforts of home.

 

Ingredients

Adjust Servings
US / Metric

Main ingredients

0.00
Kampong chicken
0.00
Kampong chicken
0.00
tbsp
tbsp
Rempapa’s meat curry powder
0.00
tbsp
tbsp
Rempapa’s meat curry powder
0.00
Tomato
0.00
Tomato
0.00
ml
ml
Coconut milk
0.00
ml
ml
Coconut milk
0.00
ml
ml
Coconut water
0.00
ml
ml
Coconut water
0.00
pcs
pcs
Kaffir lime leaf
0.00
pcs
pcs
Kaffir lime leaf
0.00
tbsp
tbsp
Oil
0.00
tbsp
tbsp
Oil
Light soy sauce
Light soy sauce
Potatoes (optional)
Potatoes (optional)

Ingredients to blend fine

0.00
g
g
Shallots
0.00
g
g
Shallots
0.00
g
g
Garlic
0.00
g
g
Garlic
0.00
g
g
Bombay onions
0.00
g
g
Bombay onions
0.00
g
g
Dried chillies
0.00
g
g
Dried chillies
0.00
g
g
Candlenuts
0.00
g
g
Candlenuts
0.00
g
g
Old ginger
0.00
g
g
Old ginger
0.00
g
g
Galangal
0.00
g
g
Galangal
0.00
Lemongrass
0.00
Lemongrass

Steps

1

Cut the potatoes and tomatoes into small pieces. Julien lemongrass and remove midrib of the kaffir lime leaves.
Cut the potatoes and tomatoes into small pieces. Julien lemongrass and remove midrib of the kaffir lime leaves.
Mark as completed

2

Cut the ginger, bombay onions and galangal into fine pieces. Peel shallots and garlic.
Cut the ginger, bombay onions and galangal into fine pieces. Peel shallots and garlic.
Mark as completed

3

Add in the bombay onions, shallots, lemongrass, ginger, peeled garlic, dried chillies and candlenuts into a blender. Blend together.
Add in the bombay onions, shallots, lemongrass, ginger, peeled garlic, dried chillies and candlenuts into a blender. Blend together.
Mark as completed

4

Add oil to a pot and when heated add in the blended rempah paste. Cook for 5 to 6 minutes until fragrant.
Add oil to a pot and when heated add in the blended rempah paste. Cook for 5 to 6 minutes until fragrant.
Mark as completed

5

Whilst the rempah is frying, cut the Kampong chicken by separating its wing, thigh, breast and center bone accordingly.
Whilst the rempah is frying, cut the Kampong chicken by separating its wing, thigh, breast and center bone accordingly.
Mark as completed

6

Add water into curry powder into it turns into a paste. Add in curry paste and kaffir lime leaf. Cook on low flame well amalgamated.
Add water into curry powder into it turns into a paste. Add in curry paste and kaffir lime leaf. Cook on low flame well amalgamated.
Mark as completed

7

Add the tomatoes and chicken. Cook until well mixed and curry paste has coated the chicken.
Add the tomatoes and chicken. Cook until well mixed and curry paste has coated the chicken.
Mark as completed

8

Add the coconut milk mixed with water. Cook for 10 minutes, then add the fresh coconut water and cook a further 15 minutes on medium heat.
Add the coconut milk mixed with water. Cook for 10 minutes, then add the fresh coconut water and cook a further 15 minutes on medium heat.
Mark as completed

9

Add the fresh coconut milk and cook until the chicken is tender and the coconut milk has split.
Add the fresh coconut milk and cook until the chicken is tender and the coconut milk has split.
Mark as completed

10

Add the light soya sauce and salt to taste before serving.
Add the light soya sauce and salt to taste before serving.
Mark as completed

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