Indian Chicken Curry

Indian
Mains
Poultry

Easy Level:

Easy

Cook Time:

30 Mins

Servings:

3-4 Pax

We’re making Singapore-style Indian chicken curry – a recipe that combines aromatic spices, tender chicken, and perfectly cooked potatoes in a rich, coconut-based gravy. This isn’t just any curry; it’s a homestyle recipe perfected through countless family dinners and friendly gatherings.

Ingredients

Adjust Servings
US / Metric

White paste

0.00
small Shallots
0.00
small Shallots
0.00
clove
clove
Garlic
0.00
clove
clove
Garlic
0.00
g
g
Ginger
0.00
g
g
Ginger
0.00
ml
ml
Water
0.00
ml
ml
Water

Red Paste

0.00
tbsp
tbsp
BabasMeat Curry Powder
0.00
tbsp
tbsp
BabasMeat Curry Powder

Curry

0.00
g
g
Boneless Chicken Thigh
0.00
g
g
Boneless Chicken Thigh
0.00
Medium Potatoes
0.00
Medium Potatoes
White Paste
White Paste
Red Paste
Red Paste
0.00
Cardamom Pods
0.00
Cardamom Pods
0.00
Star Anise
0.00
Star Anise
0.00
Cinnamon Stick
0.00
Cinnamon Stick
0.00
clove
clove
Garlic (Minced)
0.00
clove
clove
Garlic (Minced)
0.00
g
g
Ginger (Minced)
0.00
g
g
Ginger (Minced)
0.00
small Shallots
0.00
small Shallots
0.00
stalk
stalk
Curry Leaves
0.00
stalk
stalk
Curry Leaves
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Sugar
0.00
tsp
tsp
Sugar
0.00
ml
ml
Coconut Milk
0.00
ml
ml
Coconut Milk
0.00
tbsp
tbsp
Tamarind Water
0.00
tbsp
tbsp
Tamarind Water

Steps

1

First, make white paste, take shallots, garlic and ginger and blend with water into a paste and set it aside.
First, make white paste, take shallots, garlic and ginger and blend with water into a paste and set it aside.
Mark as completed

2

Next, add Meat curry powder and red chili powder in a bowl, add water and make a red paste. set it aside.
Next, add Meat curry powder and red chili powder in a bowl, add water and make a red paste. set it aside.
Mark as completed

3

In a pot, add oil. Add cinnamon, cardamom and star anise & saute.
In a pot, add oil. Add cinnamon, cardamom and star anise & saute.
Mark as completed

4

Add chopped garlic, ginger, shallots and 1 stalk of curry leaves and saute it for a few minutes. Keep stirring.
Add chopped garlic, ginger, shallots and 1 stalk of curry leaves and saute it for a few minutes. Keep stirring.
Mark as completed

5

Next, add your white paste, stir it, then add red paste and add the remaining red paste with water and give it a stir and let it cook for 2-3 mins.
Next, add your white paste, stir it, then add red paste and add the remaining red paste with water and give it a stir and let it cook for 2-3 mins.
Mark as completed

6

Now add in chicken, mix well, add potatoes & water and mix it again. Cover with a lid & simmer until the chicken is half-cooked.
Now add in chicken, mix well, add potatoes & water and mix it again. Cover with a lid & simmer until the chicken is half-cooked.
Mark as completed

7

Take the lid off, add coconut milk, salt, sugar and tamarind water, mix well and let it cook for another 20 mins with the lid on until your chicken is done.
Take the lid off, add coconut milk, salt, sugar and tamarind water, mix well and let it cook for another 20 mins with the lid on until your chicken is done.
Mark as completed

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