Smooth, rich gravy infused with coconut milk. Various herbs and spices skillfully blended to create this national dish of cross-cultural influences. Simple Shop Now INGREDIENTS Serves 4 STANDARD Ingredients for Step 1: 400 ml Water 1 pkt Singapore Curry Paste ** Ingredients for Step 2: 720 g Chicken 3 nos Potatoes, cut into chunks Ingredients for Step 3: 260 ml Water 1 pkt Singapore Curry Premix ** ENHANCED Ingredients for Step 1: 720 g Chicken 1 pkt Singapore Curry Paste ** Ingredients for Step 3: 400 ml Water 3 nos Potatoes, cut into chunks Ingredients for Step 4: 260 ml Water 1 pkt Singapore Curry Premix ** ** Included in Prima Taste pack VARIATION: SINGAPORE CURRY NOODLE Ingredients for Step 1: 1 pkt Prima Taste Hokkien Noodle 2.1 L Water Noodle to water ratio 1:5 Ingredients for Step 2: 2 tbsp, or as desired Cooking Oil Steps STANDARD1. 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 to medium heat, cover pot and simmer for 10 mins.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. Note: Stir occasionally and ensure that gravy does not boil.ENHANCED1. Marinate chicken with Singapore Curry Paste. Leave in the chiller for at least 6-12 hours or overnight for a better taste.2. Stir-fry marinated chicken for 2 mins on medium heat in a pot.3. Add potatoes and water. Stir well and bring to boil on high heat. Lower to medium heat. Cover pot and simmer for 10 mins. 4. In a bowl, stir Singapore Curry Premix into water. Mix well and add to pot. Simmer for 7 mins on low heat, do not cover pot. Note: Stir occasionally and ensure that gravy does not boil. VARIATION: SINGAPORE CURRY NOODLE1. Fill pot with 2.1L water and bring to boil. Add noodles into boiling water. 2. Switch to low boil and cook noodles for 3 mins to achieve an al dente texture. If you prefer softer noodles, low boil for another ½ mins. Stir occasionally. Drain well.3. Add 2 tbsp or as desired amount of cooking oil, mix well to prevent sticking. Allow noodles to rest for at least 30 mins before using. 4. Before serving, blanch noodles in hot water.5. Top with chicken, Singapore Curry and garnishes as desired.STORAGEStore in cool, dry place. After opening, keep pack refrigerated and use within 3 days.
