Peranakan - Chicken Curry
- Serves 4
Indulge in the authentic flavors of Peranakan cuisine with our tantalizing Chicken Curry recipe. Enjoy tender chicken simmered in a fragrant blend of spices and coconut milk. Elevate your home cooking with this beloved Singaporean classic. ​

Ingredients

500g boneless, skinless chicken thighs, chopped into large chunks (or 1 whole chicken, chopped)
3 tablespoons Baba’s curry powder
1.5 teaspoons sea salt
1-2 tablespoons olive or coconut oil 2 large potatoes, cut into large cubes 2-3 tablespoons olive or coconut oil
10 shallots, very finely minced, pounded or blended 10 garlic cloves, pounded
1” ginger, pounded
1/2 teaspoon cumin seeds 1/2 teaspoon fennel seeds 4 cloves
2” cinnamon stick
5 green cardamoms, pounded 2 star anise
15-20 curry leaves
1 pandan leaf, cut into 1cm pieces
1/2 cup water or fresh coconut milk 8-10 ripe cherry tomatoes
1 sprig or coriander leaves and stems, chopped

Recipe
  1. Chop chicken into large chunks. Sprinkle one tablespoon curry powder and ¼ teaspoon salt all over – set aside.
  2. Heat 1- 2 tablespoons oil in a large heavy base wok - add potatoes and fry for 7-10 minutes until golden - set aside.
  3. Heat 2-3 tablespoons oil in the same heavy base wok - fry shallots, garlic and ginger until lightly brown.
  4. Add the whole spices - cumin, fennel, cloves, cinnamon, cardamom, star anise, and fry for a few seconds until fragrant.
  5. Add curry leaves and pandan - stir well.
  6. Add 2-3 tablespoons water to 2 tablespoons curry powder, just enough to make a paste.
  7. Go in with the curry powder paste next, and fry for a few seconds before adding the chicken - cook chicken for 8-10 minutes until no longer pink.
  8. Add potatoes, and tomatoes followed by water (or coconut milk) and remaining salt. Check seasoning and add more salt if necessary. Cover and cook for 15-20 minutes on low heat until potatoes are fully cooked. (add more water along the way if necessary)
  9. Finish with some more coconut milk if you like. Garnish with chopped coriander leaves - serve hot with rice.
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Note: The amount of water in this curry can be adjusted as per your liking.
For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.
​Click here for more details.