Home-cooked curry chicken

    This is our own curry chicken recipe. Unlike traditional Indian curries, this one is more watery. Also meat rather than vegetables is the main ingredient.


    Central Region, Singapore
    1 person made this


    • 4 small onions, chopped
    • 275g curry powder
    • 650g chicken wings and thigh meat
    • 500g potatoes, peeled and quartered
    • 1 galangal, crushed
    • 1 ¼ cup water
    • 600g coconut milk
    • 1 tsp salt


    1. In a hot oiled pot, stir-fry the small onions under medium heat until fragrant.
    2. Add the curry powder and chicken wings. Stir to combine.
    3. Add the potatoes and stir again to mix well. Add in the galangal and fry all the ingredients for 1-2 minutes.
    4. Add in water, ¼ cup at a time and stir to combine. Cover the pot and allow it to cook for 5 minutes under high heat.
    5. Turn the heat down to low. Add the coconut milk and allow it to boil for 15 minutes or until the potatoes are soft. Add salt and serve.

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