Traders and immigrants during the early days of Singapore brought curry from India. As a result of the cross-cultural influences thriving in this multi-racial society, many versions and styles of cooking this dish have evolved. The Singapore Curry boasts a smooth rich gravy infused with coconut milk and a delightful aroma that will surely whet your appetite!

INGREDIENTS

Serves 3 - 4 (when served as a main dish)

Serves 4 - 6 (when served with other dishes)

400 ml Water (for Step 1)

1 pkt Singapore Curry Paste (Mild Hot) **

720 g Chicken

3 nos Potatoes, cut into chunks

1 pkt Singapore Curry Premix **

260 ml Water (for Step 3)

** Included in Prima Taste pack

STEPS

1. In a pot, add Singapore Curry Paste into 400 ml of water.Stir well and bring to boil on high heat, stirring occasionally.

2. Add chicken and potatoes, stir well and bring to boil.Lower heat, cover pot and simmer for 10 mins on medium heat.

3. In a separate bowl, stir Singapore Curry Premix into 260ml water. Mix well and add to pot. Simmer for 7 mins on low heat. Do not coverthe pot. Stir occasionally and ensure that the gravy does not boil. ServeSingapore Curry hot with rice or crusty bread.

VARIATION

You may,

- Marinate chicken in a container with whole packet ofSingapore Curry Paste (at least 12 hours in chiller) for a more robust taste,and proceed to Step 2 after bringing 400 ml of water to boil.

- Add fresh red chilli as desired for a spicier curry.

STORAGE

Store in cool, dry place. After opening, keep packrefrigerated and use within 3 days.