Singapore Chicken Curry

My good friend Syl sent me a package a couple of months ago, and it was packed with Prima Taste sauces for me to cook with. It felt like Christmas on that day. (Thank you Syllie!!)

For those of you who don’t know what Prima Taste sauces are, they are ready-to-cook pastes and premixes which offer Singapore food flavours . Each item comes complete with essential ingredients and condiments, providing a full complement of authentic tastes and flavours that are consistently delicious anywhere in the world.

Singapore is known internationally as a food paradise, and the Singapore cuisine scene is an amalgam of flavours stirred into a culinary melting pot like no other.

Local Singaporean dishes feature the best of Chinese, Malay and Indian heritage reflecting the rich mix of cultures that make up the multi-racial population on the tropical island. Ethnic dishes such as Laksa, Hainanese Chicken Rice, Mee Siam and Singapore Curry have become so popular that they are now not only ubiquitous in traditional coffee shops and food courts, but are also served in F&B establishments in hotels and exclusive clubs in Singapore and beyond.

Prima Taste is probably one of the best inventions for Singaporeans living abroad and missing the taste of home.

It somehow manages to very successfully transport the smells and tastes of Singaporean cuisine in an air-tight packet, which can keep pretty long, and when I cook with its pastes, the experience, aromas and familiar tastes teleport me back my hometown in the sunny Singapore island.

After saving the Prima Taste sauces Syl sent me for a good while, I decided I better start using it before they expire. So last night, I carefully peeled open the Prima Taste Singapore Curry packaging, tenderly holding the box and prepared to indulge in the making of delicious Singaporean Curry.

Singapore Curry in a packet!

It was a spectacularly divine experience, and as the curry simmered in the pot with chunks of potatoes and chicken, I was in complete ecstasy. At one moment I even started clapping my hands in total glee of being enveloped in the wonderful Singaporean kitchen aromas. I was in culinary heaven, pleased as a possum, grinning like a performing clown.

Ahh.. it was just too damn good. It’s impossible to capture my excitement and joy in words, but I’m sure everyone of you have experienced something similar before. And I’m so excited to share how I cooked it, the Prima Taste way.

SINGAPORE CHICKEN CURRY (Serves 4)

Ingredients:

1) 400ml of water
2) 1 packet Prima Taste Singapore Curry Paste
3) 1kg of chicken meat
4) 4 large potatoes
5) 1 packet of Prima Taste Singapore Curry Premix (dried coconut flakes)
6) 260ml of water
7) 1 large onion
8) 5 expresso cups of long-grained uncooked white rice

Steps:

1) Cut potatoes and chicken meat into dice-sized chunks, and dice onions
2) Pour 400 ml water and Singapore Curry Paste into a pot.
3) Stir well and bring to boil on high heat, stirring occasionally.
4) Add chopped onions and potatoes.
5) Stir well and bring to boil. Cover pot and lower heat. Simmer for 10 minutes on medium heat.
6) Add in chicken meat and simmer on low heat
7) In a separate bowl, stir Singapore Curry Premix into 260 ml water.
8) Mix well and add to pot.
9) Simmer for 7 minutes on low heat. Do not cover the pot. Stir occasionally and ensure that the gravy does not boil.
10) Cook the rice
11) Serve curry hot with freshly cooked rice

Fresh chicken, potatoes & onion:

Chopped onions:

Diced-sized potatoes:

Chicken pieces:

Pour 400 ml water and Singapore Curry Paste into a pot:

Add chopped onions and potatoes:

Stir well and bring to boil. Cover pot and lower heat. Simmer for 10 minutes on medium heat:

Add in chicken meat and simmer on low heat:

In a separate bowl, stir Singapore Curry Premix into 260 ml water & mix well:

Add to pot:

Simmer for 7 minutes on low heat. Do not cover the pot. Stir occasionally and ensure that the gravy does not boil:

Delicious Singapore Curry Chicken:

Serve curry hot with freshly cooked rice: