Singapore Chicken Curry - Part 2 - Cook a pot of Curry Day

As I said in my previous post, this is one of the many dishes that I would say is a typical soul food for many people in Singapore. Sometimes if I get desperate, I will get this Prima Deli Singapore Curry instead. BUT!!! this doesn't happen often, especially in my area because its soooo rare to see all these Prima stuffs even in the Amazing Oriental, one of the biggest asian supermarket here in the Netherlands. So what I found myself doing, is making everything from scratch. I know it can sound very scary for some folks, but its not that difficult actually. Scroll down for the recipe I usually go by. Happy Cooking!

Picture credit: http://www.rockman.com.au

Ingredients: Serves 4

1 piece of fresh ginger (about 3cm, peeled and coarsely chopped)
7 cloves of garlic, peeled and coarsely chopped
10 shallots, peeled and coarsely chopped
1/2 cup of Singapore Curry Powder ( see previous post)
1/2 cup water
1 whole chicken with skin intact (cut into 15-20 bite size pieces)
5 tablespoons vegetable oil
3 cups coconut milk (make sure its the runny type. Coconut cream can also be used instead, but do go easy on it)
500grams small potatoes, peeled and halved.
Salt to taste
French Bagette cut into serving slices.

How to:
- Using a mortar and pestle, pound first the ginger, then the garlic and lastly the shallots, until they are a fine mixture. If a mortar and pestle is not available, the ingredients can also be finely grounded with a blender or food processor.

- Mix the curry powder with the water and blend to a paste. Mix half the curry paste with the pounded ginger, garlic and shallot mixture and then rub all over the chicken pieces. Marinate at least 30 minutes.

-Heat the oil in a large frying pan over high heat. The oil should be very hot. (If you add a tiny drop of the curry paste, you should be able to see/hear it sizzle pretty violently. ) Add the remaining curry paste and quickly stir fry for about 3 minutes or until the paste is fragrant and turns dark brown.

- Add the marinated chicken and reduce heat to medium and stir constantly for around 10 minutes.

-Add the coconut milk and bring to a boil over high heat. Add potatoes and salt and cook over medium heat for 30 minutes, or until the chicken pieces are tender and potatoes cooked.

-This dish is traditionally served hot with fresh warm French Bagettes to soak up the deliciously thick gravy.

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