Hrm, I don't specifically have one for Singapore Chicken Curry that I've tried... It's one of those dishes that my mum and aunts make that I haven't tried to make properly yet. :-)
The cheat version is to buy Yeo's Singapore Chicken Curry in a can, brown some chicken, pour the can over, add potatoes and simmer... but that is nowhere near as good as the proper made from fresh version if the fresh version is done well...
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Date: 2010-11-24 01:08 am (UTC)The cheat version is to buy Yeo's Singapore Chicken Curry in a can, brown some chicken, pour the can over, add potatoes and simmer... but that is nowhere near as good as the proper made from fresh version if the fresh version is done well...
Some googling and reading reveals, respectively:
NY Times: Violet Oon's Singapore chicken curry which has a link to a recipe for the curry powder too.
A different Malaysian Curry Chicken recipe (same thing as the Singapore recipe, really), which says to just buy the curry already. :-)
My personal favourite standby from the region is actually my Hainanese Chicken Rice recipe. :-) I make that all the time for dinner parties.