About the chef :-
Sudhir Khoraskar is the Sous Chef and Head Chef at Ajanta Ambassador Hotel, a prestigious 5-star property. With an impressive culinary career spanning over 33 years since 1993, he is renowned for his expertise in Indian and international cuisines, bringing authentic flavors, refined techniques, and decades of hospitality experience to every dish he creates.
About The Recipe :-
Singapore Chicken Curry is a vibrant and aromatic dish that showcases the rich multicultural flavors of Singaporean cuisine. Made with tender chicken, fragrant spices, lemongrass, and creamy coconut, this curry delivers a perfect balance of warmth, richness, and subtle citrus notes. Popular across Singapore’s diverse food culture, it reflects the influence of Malay, Indian, and Chinese culinary traditions.
Unlike many traditional curries, Singapore Chicken Curry is known for its lighter texture and distinctive blend of spices, enhanced by the freshness of lemongrass and the creaminess of coconut and cashews. Served with steamed rice, bread, or noodles, it is a comforting and flavorful dish that is enjoyed for both everyday meals and special family gatherings.
Start the Electric Pressure Cooker (EPC) on Chicken Curry Mode.
Add oil and ghee to the cooker. Once heated, add cinnamon, cardamom, peppercorns, star anise, cloves, chopped ginger, and chopped garlic. Sauté for approximately 2 minutes until fragrant.
Add the chopped onions and cook for 1 minute until slightly softened.
Add the chicken pieces, lemongrass, and lemon juice. Mix well to coat the chicken with the aromatic spices.
Stir in Kashmiri red chilli powder, turmeric powder, coriander powder, fennel powder, and salt. Mix thoroughly to ensure the chicken is evenly coated.
Add the chicken stock or water along with the cashew and coconut paste. Stir well and cook for 1 minute.
Close the lid securely and allow the cooker to complete the Chicken Curry programme.
Once the cooking cycle is finished, carefully release the pressure manually according to the manufacturer's instructions.
Open the lid and stir the curry gently before serving.
Serve hot with steamed rice, bread, roti, or noodles.
Extra Creamy: Add additional coconut milk for a richer and silkier curry.
More Aromatic: Bruise the lemongrass stalks before adding them to release maximum flavour.
Spicier Version: Increase the Kashmiri red chilli powder or add fresh red chillies.
Restaurant Style: Garnish with fresh coriander leaves and a squeeze of lemon before serving.
Serve With: Jasmine rice, steamed rice, roti, paratha, crusty bread, or Singapore-style noodles.
