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Learn how to make Singapore Chicken Curry with our Chef Varun Inamdar.

Introduction
Curry is a dish that can be quickly improvised with spices of your choice for a savory dinner served over rice. This recipe for Singapore Chicken Curry combines classic Indian spices such as ginger, garlic, and turmeric with soy sauce, coconut cream and chillies for a savory chicken dish in a warm dinner entree. Giving the chicken a brief marinade in a mixture of soy sauce and salt boosts the flavor before cooking it with coconut cream and curry paste. It is the perfect comfort food for a cold, drizzly evening. Now you can whip up something delicious the next time you find yourself limited on time. Try it today and let us know what you think in the comments.

Preparation of Marinade
750 gms Chicken (curry cut)
Salt (as required)
1 tbsp Soy Sauce

Preparation Of Curry Paste
2 Onions
1 Green Chilli
4-5 Dried Red Chillies
2-inch Ginger (chopped)
1/4 cup Garlic Cloves (peeled)
1 stalk Lemongrass (chopped)
1/2 cup Shallots
1 tbsp Coriander Seeds
2-inch Turmeric Root (chopped)
2 Red Chillies (chopped)
1/4 cup Oil
1 tbsp Sugar

Preparation of the Curry
Water (as required)
200 ml Coconut Cream
Curry Leaves