Entree: Singapore – Peranakan Singapore – Peranakan Curry Chicken (Peranakan-style coconut curry of chicken and potatoes scented with a blended rempah paste)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 30 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 bone-in chicken thighs, approx. 5 oz (140 g) each
- 3 tbsp (45 ml) vegetable oil
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) chicken broth or water
- 2 medium (approx. 10 5/8 oz (300 g)) potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 2 tbsp (30 ml) tamarind paste diluted in 1/4 cup (60 ml) warm water, strained
- 1 tbsp (15 g) palm sugar or brown sugar
- 3 kaffir lime leaves, torn
- 2 stalks lemongrass, white part only, bruised and halved
- Salt to taste (about 1-1/2 tsp (9 g))
- Fresh cilantro or Vietnamese coriander for garnish
- For the rempah paste (blend to a smooth paste):
  - 6 shallots, roughly chopped (about 4 1/4 oz (120 g))
  - 4 cloves (0.42 oz (12 g)) garlic
  - 6 dried red chilies, seeded and soaked until soft (or 4 fresh red chilies), roughly 11/16 oz (20 g) dried
  - 2 tsp (6 g) ground turmeric or 1 inch (25 g) fresh turmeric
  - 1 small piece (about 0.53 oz (15 g)) galangal or ginger, sliced
  - 4 candlenuts (or 4 macadamia nuts), about 11/16 oz (20 g)
  - 1 tsp (5 g) toasted belacan or shrimp paste (optional, toasted and chopped)
  - 1 tbsp (15 ml) vegetable oil (to help blend)

Show original ingredient measurements

- 6 bone-in chicken thighs, approx. 5 oz (140 g) each
- 3 tbsp (45 ml) vegetable oil
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) chicken broth or water
- 2 medium (approx. 300 g) potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 2 tbsp (30 ml) tamarind paste diluted in 1/4 cup (60 ml) warm water, strained
- 1 tbsp (15 g) palm sugar or brown sugar
- 3 kaffir lime leaves, torn
- 2 stalks lemongrass, white part only, bruised and halved
- Salt to taste (about 1-1/2 tsp / 9 g)
- Fresh cilantro or Vietnamese coriander for garnish
- For the rempah paste (blend to a smooth paste):
  - 6 shallots, roughly chopped (about 120 g)
  - 4 cloves (12 g) garlic
  - 6 dried red chilies, seeded and soaked until soft (or 4 fresh red chilies), roughly 20 g dried
  - 2 tsp (6 g) ground turmeric or 1 inch (25 g) fresh turmeric
  - 1 small piece (about 15 g) galangal or ginger, sliced
  - 4 candlenuts (or 4 macadamia nuts), about 20 g
  - 1 tsp (5 g) toasted belacan or shrimp paste (optional, toasted and chopped)
  - 1 tbsp (15 ml) vegetable oil (to help blend)

Instructions

1. Prepare the rempah paste: combine shallots, garlic, soaked chilies, turmeric, galangal, candlenuts, belacan (if using), and 1 tbsp (15 ml) oil in a blender or mortar and pestle. Pound or blend to a smooth paste, adding 1–2 tbsp (15–30 ml) water if necessary.
2. Heat 2 tbsp (30 ml) oil in a large Dutch oven or deep skillet over medium heat. Fry the rempah paste, stirring constantly, until it becomes aromatic and the oil separates, about 6–8 minutes.
3. Add the chicken pieces to the pot and stir to coat thoroughly with the rempah. Cook 5–7 minutes to lightly brown the chicken and seal flavors.
4. Pour in coconut milk and chicken broth and stir to combine. Add potatoes, bruised lemongrass, torn kaffir lime leaves, tamarind water, and palm sugar. Bring to a gentle simmer.
5. Reduce heat to low, cover partially, and simmer until chicken is cooked through and potatoes are tender, 25–30 minutes. Stir occasionally and skim fat if needed.
6. Remove lemongrass stalks and taste the curry. Adjust seasoning with salt and a little extra tamarind or sugar to balance sour and sweet.
7. Finish with a squeeze of fresh lime if desired and garnish with chopped cilantro or Vietnamese coriander. Serve hot with steamed rice.