Chicken Curry

More commonly known as curry chicken to us Singaporeans, this dish is a family favourite! With more than 8 spices in a good curry recipe, there’s no wonder why the taste of chicken curry keeps our appetite going strong and lasting. There are also two types of chicken that are mainly used in this dish, the first being the well-cooked ones, and the second being the freshly dipped ones, both has their pros & cons.

The well cooked type are usually cooked alongside with the curry sauce. This creates the familiar whiff of good ol’ chicken that blends extremely well with the coconut-y curry scent. It makes the taste of the curry much more satisfying too, with the inclusion of chicken protein into the mix. The only problem is that most of the taste of the chicken went into the curry, and the pieces of meat inside usually ends up being a little on the drier end. It’s still tasty though!

The other type, the freshly dipped ones, are two dishes prepared individually instead of together. The curry is usually made with spices, coconut milk and base ingredients such as potatoes and coconut milk to give that thickness, and the chicken is prepared in the chef’s preference, roasted, baked, steamed, or pan-fried. At the end, the cooked chicken is dipped into the curry and you can enjoy a tasty chicken dish together with the good ol’ curry. The only down side is that the curry might not be as satisfying due to the lack of chicken protein infused within the dish.

There are some restaurants which cooks chicken curry the extravagant way, by preparing the curry with chicken, taking out the chicken, and put in freshly made ones. This doubles the cost and the price of the dish. But it’s definitely tasty as hell!