Authentic Singapore Style Chicken Curry — Rich, Aromatic & Surprisingly Easy
Singapore is a city that takes its curry very seriously. Walk down any hawker centre alley and you will be hit by clouds of turmeric-laced steam, the sizzle of mustard seeds in hot oil, and the irresistible perfume of fresh curry leaves frying in a wok. This is not a watered-down weeknight shortcut — this is the real deal. A Singapore style chicken curry built on a fragrant spice paste, slow-cooked in rich coconut milk, and finished with a punch of heat that keeps you reaching for just one more spoonful.
The good news? Once you understand the building blocks, this dish is completely achievable in a home kitchen. Let's break it down.
What Makes Singapore Chicken Curry Different?
Singapore cuisine sits at the crossroads of Malay, Chinese, Indian and Peranakan traditions. The chicken curry reflects this beautifully — it borrows the rempah (spice paste) technique from Malay cooking, the coconut milk base from South Indian influence, and a measured heat level that balances complexity without overpowering. The result is a curry that is:
- Deep golden in colour from fresh turmeric and quality curry powder
- Fragrant with lemongrass, galangal and kaffir lime leaves
- Rich but not heavy, thanks to a balance of coconut milk and water
- Mildly spicy with a slow-building warmth from dried chilies
Ingredients You Will Need
For the Rempah (Spice Paste)
- 6 dried red chilies, soaked and drained
- 4 shallots, roughly chopped
- 4 garlic cloves
- 2 stalks lemongrass, white part only
- 1 thumb-sized piece of fresh galangal (or ginger)
- 1 teaspoon fresh turmeric (or ½ tsp ground)
- 1 tablespoon dried shrimp paste (belacan), toasted
For the Curry
- 800 g bone-in chicken pieces
- 2 tablespoons Singapore-style curry powder (meat variety)
- 400 ml full-fat coconut milk
- 200 ml water or chicken stock
- 2 medium potatoes, cut into chunks
- 1 sprig fresh curry leaves
- 2 kaffir lime leaves
- 1 cinnamon stick
- 3 cardamom pods, lightly crushed
- 2 star anise
- Salt to taste
- Neutral oil (sunflower or vegetable)
A note on curry powder: The quality of your curry powder is the single biggest factor in the final flavour of this dish. For an authentically layered result, source a premium Singapore or South Indian meat curry powder blend. The spice house Gewürzland stocks an excellent range of Asian spice blends and single-origin spices, so you can even build your own blend from scratch if you prefer.
Step-by-Step Instructions
Step 1 — Make the Rempah
Place all the rempah ingredients into a food processor or high-powered blender and blitz to a smooth paste. Add a small splash of water if needed to help it blend. The paste should be vibrant orange-red and deeply aromatic.
Step 2 — Fry the Paste
Heat 3 tablespoons of oil in a heavy-based pot or wok over medium heat. Add the cinnamon stick, cardamom pods and star anise and fry for 30 seconds until fragrant. Add the rempah paste and fry, stirring constantly, for 8 to 10 minutes until the paste darkens slightly, becomes very fragrant, and the oil begins to separate at the edges. This step — called tumis — is non-negotiable. It is what builds the flavour foundation of the entire dish.
Step 3 — Add Curry Powder
Mix the curry powder with 2 tablespoons of water to form a thick slurry. Add it to the fried paste and stir well. Cook for another 2 minutes until the raw smell of the powder has cooked off.
Step 4 — Brown the Chicken
Add the chicken pieces and stir to coat them fully in the spice paste. Cook for 5 minutes, turning occasionally, until the chicken is lightly browned on the outside and sealed.
Step 5 — Add Liquid and Simmer
Pour in the coconut milk and water or stock. Add the curry leaves and kaffir lime leaves. Stir to combine, then bring to a gentle boil. Add the potato chunks, reduce the heat to low and simmer uncovered for 25 to 30 minutes, stirring occasionally, until the chicken is cooked through and the potatoes are tender. The sauce should thicken to a rich, clingy consistency.
Step 6 — Season and Serve
Taste and adjust salt. Remove the whole spices if preferred. Serve hot with steamed jasmine rice, roti prata, or crusty white bread to soak up every drop of that incredible gravy.
Tips for the Best Results
- Use bone-in pieces: Bones add flavour and keep the meat moist during the long simmer. Thighs and drumsticks work best.
- Don't rush the tumis: Frying the paste long enough is the single most important technique in this recipe. Underfrying leads to a raw, gritty curry.
- Fresh curry leaves make a difference: They are available in many Asian supermarkets and are worth hunting down. Dried ones work but are noticeably less fragrant.
- Make it ahead: Like most curries, this tastes significantly better the next day after the flavours have had time to meld overnight.
- Adjust the heat: Reduce or increase the dried chilies in the rempah depending on your preferred spice level. For a milder version, deseed the chilies before soaking.
What to Serve With Singapore Chicken Curry
The classic pairing in Singapore is steamed jasmine rice — simple, fluffy and perfect for absorbing the sauce. For a more indulgent experience, serve with roti prata, a flaky fried flatbread you tear and dip directly into the curry. Nasi lemak (coconut rice) is another wonderful option if you want to lean fully into the Malay food tradition.
A cooling cucumber salad or a simple achar (pickled vegetables) alongside cuts beautifully through the richness of the coconut gravy and refreshes the palate between bites.
Storage & Reheating
Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if the sauce has thickened too much. This curry also freezes well for up to 2 months — freeze without the potatoes if possible, as they tend to become grainy after freezing.
For the perfect wine pairing with this dish, Hawesko offers an outstanding selection of premium wines to complement every recipe. For the finest spices and seasonings to elevate your cooking, Gewürzland has everything you need.
