Smooth, rich gravy infused with coconut milk. Various herbs and spices skillfully blended to create this national dish of cross-cultural influences. Simple Enhanced Enhanced Quick and Easy Quick and Easy Simple Simple Shop Now INGREDIENTS Serves 4 400 ml Water (for Step 1) 1 pkt Singapore Curry Paste ** 720 g Chicken 3 nos Potatoes, cut into chunks 1 pkt Singapore Curry Premix ** 260 ml Water (for Step 3) ** Included in Prima Taste pack Steps 1. In a pot, add Singapore Curry Paste into 400 ml of water. Stir well and bring to boil on high heat, stirring occasionally.2. Add chicken and potatoes, stir well and bring to boil. Lower heat, cover pot and simmer for 10 mins on medium heat.3. In a separate bowl, stir Singapore Curry Premix into 260 ml water. Mix well and add to pot. Simmer for 7 mins on low heat. Do not cover the pot. Stir occasionally and ensure that the gravy does not boil. Serve Singapore Curry hot with rice or crusty bread.VARIATIONYou may,- Marinate chicken in a container with whole packet of Singapore Curry Paste (at least 12 hours in chiller) for a more robust taste, and proceed to Step 2 after bringing 400 ml of water to boil. - Add fresh red chilli as desired for a spicier curry.STORAGEStore in cool, dry place. After opening, keep pack refrigerated and use within 3 days. INGREDIENTS 1 pkt Singapore Curry Paste (Mild Hot) ** 720 g Chicken Note: We recommend fresh chicken pieces, bone-in, such as fresh chicken drumstick and fresh chicken wing 400 ml Water (for making Singapore Curry) 3 nos Potatoes, cut into chunks 1 pkt Singapore Curry Premix ** 260 ml Water (for mixing with Singapore Curry Premix) As desired Fresh red chilli (We recommend small & hot red chilli (chilli padi)) ** Included in Prima Taste pack Steps 1. Marinate chicken in a container with whole packet of Singapore Curry Paste.(Leave in the chiller for at least 6-12 hours or overnight for better taste)2. Stir-fry marinated chicken for 2 mins on medium heat in a pot.(For a spicier curry, add fresh red chilli and stir-fry with the marinated chicken)3. Add potatoes and 400 ml of water, stir well and bring to boil.4. Lower heat, cover pot and simmer for 10 mins on medium heat.5. In a separate bowl, stir Singapore Curry Premix into 260 ml water.6. Mix well and add to pot.7. Simmer for 7 mins on low heat.Note: Do not cover the pot.8. Stir occasionally and ensure that the gravy does not boil.9. Serve Singapore Curry hot with rice, crusty bread or roti prata (flaky Indian pancake). INGREDIENTS 1 pkt Singapore Curry Paste (Mild Hot) ** 720g Chicken We recommend fresh chicken pieces, bone-in such as fresh chicken drumstick and fresh chicken wing 400 ml Water (for making Singapore Curry) 3 nos Potatoes, cut into chunks 1 pkt Singapore Curry Premix ** 260 ml Water (for mixing with Singapore Curry Premix) As desired Fresh red chilli (We recommend small & hot red chilli (chilli padi)) ** Included in Prima Taste pack INGREDIENTS 材料 1 包 新加坡咖喱糊 (微辣) / Singapore Curry Paste (Mild Hot) ** 720 克 鸡块 3粒 马铃薯, 切成大块 400 毫升 水 (用于步骤3) 1 包 新加坡咖喱调配粉 / Singapore Curry Premix ** 260 毫升 水 (用于步骤5) 随个人喜好 新鲜红辣椒 ** 包含在包装内 Steps 烹煮法 1. 把鸡肉和整包新加坡咖喱糊一起放入容器腌泡。（放入冷藏处腌至少12小时以加强口味）2. 加入腌制过的鸡肉，以中火炒2分钟。(如果想要更辣的咖喱，可以加入新鲜红辣椒，和腌制好的鸡肉一起炒)3. 加入马铃薯和400毫升的水，搅拌均匀并煮沸。4. 盖锅并将火调低,用中火焖10分钟。5. 在另一个碗里，将新加坡咖喱调配粉 (Singapore Curry Premix) 拌入 260毫升的水里。6. 拌匀，倒入锅里.7. 用小火焖7分钟。注意：勿盖锅。8. 不时搅拌并确保酱汁没有煮沸。9. 趁新加坡咖喱还热时，配上米饭或香脆面包一起上桌。
