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Chicken Curry

I learned to make this when I lived in Singapore. It is much easier than you would expect, a real crowd pleaser, and quickly became a family favorite as well as a requested dish for dinner parties.



8-10 servings


Chop chicken breasts into thirds. In a bowl, pour half of the curry powder over the chicken, toss and let set.
In a food processor, finely chop onion and garlic together. Heat olive oil, add the onion mixture. Cook for a couple of minutes. Pour the other half of the curry powder in with the cooked onion mixture. Stir and cook for a minute to release the flavors. Add chicken and stir to coat. Add 2 cans of the coconut milk, cover and simmer about an hour.
Add vegetables and the last can of coconut milk. Cover and simmer another hour or so until the potatoes are tender.

Allow about 3 hours to prepare.


I serve it with a slotted spoon and a ladle over rice. I always make a cucumber yogurt salad and hot bread with it. The curry is spicy and the cucumber salad acts as a cooling agent.
The Spice House's 'Hot Curry Powder' made the best curry since I had the spices blended by hand in a Singaporeian market!


This recipe was provided by Linda H from The Woodlands