I need a recipe for Curry Chicken like the ones from the hawker stalls in Singapore?

Please note that every good hawker has their own 'secret' recipe, so it's very unlikely you can perfectly recreate the same taste that delighted you from a particular hawker stall. Also note there are different styles of curry available in Singapore eg. Malay, Indian, Peranakan and those with some foreign influence eg. Indonesian, Thai etc.


As for some of the other replies, you certainly can't produce authentic curry with peanut butter %26amp; Singapore chicken curry has no tomatoes in it. Some Indian-style recipes have already been provided, so below is a Malay-style curry that relies more on fresh roots %26amp; herbs rather than dried spices (this may be more challenging for Western cooks if certain ingredients are not readily available):





Ayam Lemak (Chicken in Coconut Milk Gravy)


1 chicken (abt 1.5kg / 3 lbs), cut into pieces


* 10 shallots (small purple onions)


* 8 cloves garlic


* 5 red chillies (remove some seeds to moderate spiciness)


* 2.5cm fresh ginger root


* 2.5cm fresh turmeric, or 1 tsp turmeric powder


(* blend these into a paste, adding some oil if needed)


5 fragrant lime leaves


2 stalks lemon grass


2.5cm galangal, sliced


1 tsp coriander powder


2 cups water


3 cups coconut milk


salt %26amp; pepper to taste


5 green chillies, halved lengthwise


10 red or green bird's eye chillies (optional as very spicy)





Heat some oil in pan %26amp; saute blended paste with lime leaves, lemon grass, galangal %26amp; coriander powder for about 5 mins until fragrant. Add chicken pieces %26amp; fry for another few mins. Add water and simmer, uncovered, until chicken is half-cooked. Add coconut milk and continue simmering (never boil anything with coconut milk as it may curdle) until chicken is fully cooked %26amp; tender. In the last few minutes of cooking, add the green chillies %26amp; bird's eyes chillies.





Tip: Curries actually taste better after 1-2 days in the fridge. Serve curries with rice, pasta or dunk pieces of bread into the gravy.I need a recipe for Curry Chicken like the ones from the hawker stalls in Singapore?
Singapore Curry:





Grind the following items into a fine chili paste:


1 cup dried chili (soaked in warm water to soften)


1 cup peeled shallots





To make curry:


1kg chunky meat pieces(chicken/beef/pork)


500ml thick coconut milk


1500ml water/stock


1/3 cup curry powder


Grinded chili paste


Salt %26amp; sugar to taste


3 stalks lemongrass (optional)





Place everything into a large pot, stir constantly and boil for 1 hour or until meat is cooked and tender.I need a recipe for Curry Chicken like the ones from the hawker stalls in Singapore?
if you get one that tastes the same as in Singapore please let me know. I've tried w/ the peanut butter and curry ( red curry )but it wasn't the same.





Thanks!
first of all build yourself a macan stall, find a curry paste seller, you will hear him coming when he beats 2 pieces of bamboo together to make that click clack sound, get your self a wok and a meat cleaver and some chicken legs. chop the legs into bits and toss them into your superheated wok add a little oil, curry paste, some stock, some bits of prawns some ingredients known only to macan stall owners. when cooked empty into a banana leaf with some boiled rice. hold the leaf in your left hand, squat at the side of the road and eat the curry with the right hand. not only can I smell it now I can taste it .
whatever and however you cook your curry foods it sure will stay and taste curry. I make my simple and easy recipe like this.1 whole chicken cut into 10 pieces or meat cut into strips or shrimps +3 tbsp of cooking oil+1 big sliced inion,+ginger+4 cloves grounded garlic+2tbsp of curry +2 bay leaves+2 big potatoes cut into 4 squares+2 green bell pepper cut into 4 strips if you want it to be more spicy + red hot pepper ans salt to taste.
this is the simplest to cook the curry from hawker stalls in singapore.





1st step:blend onions, garlic, ginger together.optional:lemongrass just an inch





2nd step:fry sliced onions, cinnamon stick, cardomum, anise seeds, and then add blended items.





3rd step; add 4-5 tablespoons of curry powder.(those premixed kind from supermarkets will do.)





4th step:add chicken , tomatoes,





5th: add coconut milk and water





cook gravy till chicken is cooked and gravy is nicely thickened
Ingredients


1C raw cashews


2t garam masala


2t ground coriander


3/4t chili powder


3 cloves garlic chopped coarsely


2t fresh ginger, grated


2T white vinegar


1/3C tomato paste


1/2C yogourt


1kg chicken thighs or breast cut into 1'; chunks


2T butter


1 onion, finely chopped


1 cinnamon stick


4 cardamom pods, bruised


1t paprika


1 small can crushed tomatoes (400g)


3/4C chicken stock


1C whipping cream


rice and naan to serve it with





Directions


Stir nuts, garam masala, coriander, and chili in a small lightly heated frying pan. Toss until nuts are lightly browned.


Put nut mixture in food processor, add garlic, ginger, vinegar, paste and yogourt. Process until smooth.


Put chicken into mixture and mix thoroughly. Allow chicken to marinate for at least a few hours or overnight in the refrigerator.


Melt butter in a large saucepan, cook onion with cinnamon and cardamom until browned. Add paprika, crushed tomatoes and stock. Bring to a boil, reduce heat and simmer uncovered for 45 minutes.


Remove cinnamon and cardamom (if you can find it). Stir in cream and simmer for another 5 minutes. Serve over basmati rice with naan.