I am not 100% sure exactly whose dish this is: Indian, Malay or Chinese, because everyone in Singapore cooks this curry… Curry with potatoes eaten either with toasted sliced bread, rice, roti prata or baguette. Nevertheless, it is something we are so familiar with.
I like to cook mine from scratch simply because I don’t really like to keep packets and packets of paste. My staple of spices are quite simple when it comes to cooking: cumin, coriander, turmeric and chilies. I’ll also always add ginger, onions, and garlic. Lemon grass is a luxury item for me, since I don’t live in Asia most times of the year, so is Kaffir leaves or others.
This is the kind of curry paste my mum always makes. However, I have recently learned to make ghee. So I make the ghee right before I make the curry. This discovery has brought my cooking to the next level. It is wonderful!
1 medium potato, cut into 2cm x 2cm x 2cm roughly
2 chicken thighs, cut into 2cm x 1 cm size
1/2 cup coconut milk
1/2 cup of water
1 stock cube or 1 tsp of bullion
A handful of curry leaves (optional)
1 few Kaffir leaves (optional)
1 stalk Lemon grass (optional)
2 Tbsp of butter
1 tsp ground cumin
1 tsp ground red chilies (adjust according to taste)
1 tsp ground coriander
1 tsp ground turmeric
2 tsp curry powder
15g of ginger
15g of garlic
2 red chilies (optional)
- Put the butter into a pot heated up at low heat. Meat it until you see some brown color. (You have made ghee)
- Add ginger, garlic and onions and 1/2 tsp of salt
- Once the onion has turned soft, add all the spices.
- Add the potatoes and stir through
- Add water and simmer till potatoes are cooked
- Add the stock cube and chicken
- When the chicken is cooked (about 3 minutes), add the coconut milk.
- Add all optional ingredients
- Serve with roti prata, toasted sliced bread, toasted baguette or rice when curry is still hot, or keep overnight and reheat when required.
- Serves 2.