Singapore Curry Chicken (Kari Ayam)

Directions

1. Add oil to pot, heat over low to medium heat. Once hot, add Onions, Ginger & Garlic. Saute until fragrant
2. Add curry powder.
3. Stir well to combine powder with onions
4. Continuously stire for ~ 5minutes on a low hear to not burn curry powder. You should start to get a dark curry paste forming.
5. Add Chicken and stir with curry paste to evenly coat
6. Add water and turn heat up, bring to boil
7. Once boiling add potatoes and carrots
8. Add Stock/Chicken, stir to combine
9. Bring down to simmer, cover pot with lid and let simmer for ~ 30min or until chicken is soft and tender
10. Add coconut cream and salt, gently stir through. Ensure low heat to prevent the cream from curdling.
11. Bring to a gentle boil, then turn off the heat.

Serve with

• Rice/White/Jasmine

References

• http://nomadette.com/chicken-curry-with-curry-powder/