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Local Chicken Curry

26 August 2026 · 25

Local Chicken Curry

The following is a guide for using our rempah. However, preferences tend to differ for every household so feel free to make tweaks accordingly!

INGREDIENTS

  • Jeya Spices Chicken Curry paste (300g)
  • 800g-1.2kg whole chicken, cut into 8 pieces
  • 5-6 tbsp oil
  • Salt to taste
  • 200ml coconut cream
  • 2 cups water (500ml)
  • 2 potatoes, peeled & cut into large chunks
  • 1 sprig curry leaves

INSTRUCTIONS

  1. Heat 5-6 tbsp of oil in a large pot
  2. Add the paste and fry at medium-high heat till fragrant.
  3. Add chicken and stir for 2 minutes.
  4. Add water, cover with lid, and lower heat to medium and allow to simmer.
  5. After about 20 minutes, add the potatoes until chicken is cooked and potatoes are soft to the touch.
  6. 20 seconds before turning off the heat, throw in a few curry leaves and stir in the pot.

TIPS

  • Chicken curry has so many variations because each culture has 10 different interpretations. This is finetuned to Singaporean taste with a well-defined curry flavour complemented with the savoury coconut milk.
  • You can easily change the complexion of the curry on your own. If you want Indian, open with cinnamon and cardamom, and cook off tomato with the spice paste before adding in chicken. If you want chinese, add more water and double up on the
    coconut milk. If you want Thai, you can add fish sauce and shrimp paste.
  • Bone-in chicken is good because you won’t run the risk of overcooking or drying out the meat. The moisture from the bones will also add flavour to your curry.
  • If you can spare a bit of time, you can also marinate the chicken with turmeric powder and salt the night before. Open with lightly frying (but not cooking it all the way through), and then adding the chicken pieces later to the curry. Good texture!
  • Coconut milk vs Coconut cream is a never-ending debate. I will say cream – but watch the amount carefully. I will say add 100ml in before turning down the heat to simmer and 100ml after so you can get to taste as you go. You can be a bit more callous with coconut milk.

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