Singapore Style Chiken Curry is multi-racial. In Singapore, the dish was born out of frugality, created by servent-class immigrants trying to utilise limitted sources to it’s maximum.

• Course Main Course
• Cuisine Singaporean

• Servings 4
• Author Gourob & Sudip

Ingredients:

For Curry-

• 2 Chickens
• 3 Bay leaves
• Salt to taste
• 2 cups Oil
• 3 tbsp Flour
• Black Caramel
• 1/2 Pineapple, long
• 4 Onions
• 1 Capsicum or Pimento
• 1 tsp Oyster Sauce
• 7 cups Boiling Water

For Black Caramel-

• 1 cup Sugar
• 1/4 cup Boiling Water

Instructions:

Follow the Steps Given Below to Make Singapore Style Chiken Curry –

1. To make singapore style chiken curry, at first the farm chicken should be taken with the skin. This time I will cut the neck of the chicken with the skin. Pierce the skin under the breast near the rooster’s run and insert the wings. Take a big pot and grease it well with chicken, tejpara, salt and oil. Mix it again with 1 cup of water.

2. Turn on the heat this time. Heat a pan with oil. Once the oil is hot, fry the marinated chicken for 3-4 minutes, flipping and frying well. When the chicken starts to brown lightly, place the pan in the oven at 190°C (375°F) or 5 gas mark. Do not cover the pan now. After 10-15 minutes, turn the chicken over and spoon the gravy from the pan over the meat. Then take the chicken out of the pan and put it on a baking tray and put it in the oven for about 30 minutes.

3. After putting the chicken in the oven, it’s time to slice the pineapple. Peel the pineapple with a knife. Cut out the eyes from the pineapple and cut the pineapple into small pieces. Peel the onions and cut them into 5 cm thick slices. Unfold the sliced ​​onions slowly and separate the rings. Cut the capsicum into round slices. Here, instead of capsicum or pimento, seeds of red chillies can be thrown and cut into slice.

4. Remove the chicken from the oven. Keep the chicken in another vessel and take the gravy to the pan. Heat the pan with the gravy. Now add flour to the pan and mix it with the gravy. Once mixed, add about 6-7 cups of boiling water to the pan. Then keep stirring the gravy.

5. Black Caramel Making- Now place heavy aluminum pan on another heat. Mix 1 cup sugar and 1 tbsp water in a bowl. Bring to a boil over low heat and keep stirring. When the sugar turns light brown in color, stir it very carefully with little boiling water (don’t pour all the water at once). Slowly stirring in the water will make the caramel smooth. To thicken the caramel, simmer on low heat and stir for 10 minutes. When it boils, take it out of the pan. Black caramel is ready.

6. Now mix enough amount of black caramel with the gravy in the kadai, so that the color of the gravy is light brown. Keep stirring the gravy. When the gravy boils, after 3-4 minutes reduce the heat. Keep it in this condition for 10-15 minutes.

7. Now take the chicken and cut the back bone of the chicken. Add the chopped bone to the gravy. Cut the chicken into four pieces. The small bones that come out while slicing can be added to the gravy. Arrange the rest of the sliced chiken on a baking tray.

8. Strain the gravy and keep it simmering on low flame. Now heat a frypan with oil. When the oil is hot, fry the chopped onions and little salt in it. Mix oyster sauce with it. After 1 minute, if the onions are shiny, remove them from the frypan and add them to the gravy.

9. Now, time to fry the fruits and vegetables for the singapore style chiken curry chiken curry. Heat a little liquid in a frying pan. Then add chopped pineapple and fry for 1 minute. Remove from pan and add to gravy. Similarly fry the capsicum and add it to the gravy.

10. Simmer the gravy for 2 minutes and pour it over the meat in the baking tray. Then simmer on low heat for 20-25 minutes. Or, keep it in the oven at 4 gas mark for 20-25 minutes. Then take it out.

Now the Singapore Chicken Curry is ready to serve. Arrange the chiken curry on a plate and serve.