Crazyweed Singapore Chicken Curry

  • serves

This dish can be made with unique Crazyweed Curry Powder (recipe included) or a curry powder of your choosing. Either way, it's delicious enough to floor your tastebuds! Courtesy of Eden Hrabec of Crazyweed Kitchen.

32 Ratings
Directions for: Crazyweed Singapore Chicken Curry

Ingredients

Crazyweed Curry Powder

4 Tbsp coriander seed

2 Tbsp cumin seed

1 Tbsp peppercorns

3 tsp brown mustard seeds

1 tsp cloves

5 dry red chilies

1 tsp fenugreek

1 tsp ground turmeric

Singapore Chicken Curry

½ cup Crazyweed Curry Powder (or curry powder of your choice)

4 lb(s) boneless skinless chicken thighs, rinsed and salted

3 stalks lemongrass, peeled and cut into 2-inch pieces

6 thin slices ginger

15 oz shallots, finely chopped

8 fresh lime leaves, finely chopped

15 fresh curry leaves, finely chopped

3 Thai chilies, finely chopped

1 6-oz can coconut milk

300 mL canned tomatoes, strained and chopped

3 Tbsp tamarind

sugar (optional)

lemon juice (optional)

salt (optional)

Directions

Crazyweed Curry Powder

1. To make the curry powder, stir together coriander seed, cumin seed, peppercorns, brown mustard seed, cloves, red chilies, and fenugreek.

Singapore Chicken Curry

1. Rub curry powder into the chicken; cover and refrigerate for 2 hours.

2. Heat oil in a large heavy-bottomed pot over high heat; add ginger to the pot and stir for 4-5 minutes, or until ginger is brown on both sides. Remove ginger from the pot and set aside.

3. Lower temperature to medium heat and add the shallots; stir and cook for 8-10 minutes, or until shallots are golden brown.

4. Add remaining curry powder, lemongrass, lime leaves, curry leaves, and thai chilies. Stir for 4 minutes or until chilies release a spicy vapour.

5. Add chicken to the pot and stir to coat.

6. Stir water into the pot to deglaze and scrape down the sides with a wooden spoon.

7. Lower heat to medium-low and simmer for 10 minutes, or until chicken is cooked almost all the way through. To check doneness, cut into a piece of chicken. Chicken should still be slightly pink in the middle.

8. Add coconut milk, tamarind, and tomatoes to the pot and stir.

9. Simmer curry over medium-high heat for 5 minutes until chicken is cooked all the way through.

10. Before serving, taste curry and season with sugar, lemon juice, or salt, to taste. Serve.

See more: Asian, Chicken, Main, Dinner, Comfort Food


http://www.foodnetwork.ca/recipe/crazyweed-singapore-chicken-curry/14354/

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