SINGAPORE-STYLE CHICKEN CURRY

How many versions of chicken curry must there be? Several from India. From Bangladesh. Pakistan. Sri Lanka. Burma. Vietnam. Thailand. Cambodia. Laos. Various African nations. Mauritius. Sundry Caribbean islands. Fiji. England. Hell, for all I know Iceland might have a version. This is an Indian curry re-imagined in Singapore, executed in Australia. Executed, but not murdered. Its multiculturalism gives it ingredients like curry leaves, coconut milk, tomato and tamarind paste. I think its flavour base comes from frying down finely chopped eschallots, garlic and ginger at the start of the cooking. This sets a rich tone that the following ingredients build on.

SINGAPORE-STYLE CHICKEN CURRY