The viral Singapore chicken curry recipe by The New York Times recently sparked controversy all over the island. Although there is no definitive version of Singaporean chicken curry, it is far from the publication’s thin and pale version of it.
Chicken curry in Singapore comes in various forms, each done differently and influenced by multiple cuisines, including Peranakan, Indian and Malay. Regardless, it is essentially rich, earthy, and full of spices.
It suffices to say that everyone has their own version of cooking up a pot of aromatic chicken curry, including our own chefs. We ask some of the island’s top chefs to share their tips on creating a delectable bowl of curry.
Manjunath Mural, head chef, Adda
“My most important tip when it comes to cooking chicken curry is to temper the spices, as it will give the curry an extra burst of flavour. It is also important to marinate the chicken in various spices, such as ginger, garlic and salt.
Another tip is to be patient—start the cooking process with medium heat and never on a high heat. Also remember to stir occasionally, to ensure the curry is being evenly cooked. The final step to cooking a delicious chicken curry is to add salt to taste. This will help intensify the aroma of the dish.”
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