Indian Singapore Chicken

Indian Singapore Chicken

Singapore Chicken is a similar dish to the more popular Indian Butter Chicken. However, a slightly different but appetizing flavor which consists of a milder amount of spices, a slightly sweeter sauce that compliments the spices perfectly, and also a bit creamier with the coconut milk. So much so that I have a preference to this dish over the Butter Chicken.

I know that this is a popular menu item in our Jamaican Indian restaurants. However, I am not sure it is  even a menu item in Indian restaurants in other countries. With that being said, I have developed this amazing Singapore Chicken Recipe which, if you love butter chicken or Indian food, this is a must try! I guarantee, it will not disappoint!

My sauce is a creamy, tomato, butter sauce with spices such as minced garlic, ginger, turmeric, curry, onion , salt, sugar and cayenne pepper to name a few. The creaminess comes from coconut milk and tomato sauce and paste is used to balance out all this rich flavor.

While I suspect some of the restaurants marinate their chicken in some of the seasonings and then just cook it out before adding to the sauce. My recipe is made by battering and frying out the chicken pieces before adding to the sauce to serve.

Ingredients for Singapore Chicken

• Boneless Chicken Thighs – may substitute with breasts tenderloin but the thigh is a more tender cut.
• Cornstarch
• Egg
• Garlic – minced or grated
• Ginger – grated
• Onions – minced
• Tumeric
• Curry Powder – A good authentic Indian is best. I use a Jamaican brand called Betapac.
• Salt
• Sugar
• Butter
• Crushed Tomatoes – May substitute tomato puree or sauce
• Tomato Paste
• Cayenne Pepper
• Coconut Milk

Preparation of Indian Singapore Chicken

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1. To prepare the sauce, grater or mince the garlic, onions, and ginger. Measure out other ingredients to have ready at hand.
2. Heat a large skillet pan on medium heat, add butter to melt, then add the garlic, ginger and onions and sauté for 1 – 2 minutes until softens.
3. Add remaining sauce ingredients and stir until combined, simmering about 3 – 5 minutes. Remove from heat and set aside.
4. Prepare chicken by removing fatty pieces from boneless thighs and cut into bite size or medium pieces.
5. Place the egg, salt and cornstarch to cover chicken pieces in a medium bowl.
6. In a large non-stick frying pan, add about 1/2 – 1 cup of oil on medium-high heat, place chicken pieces in a single layer in batches to fry about 3 minutes on each side. Continue until all pieces are cooked.
7. When ready to serve, re-heat sauce as needed placing chicken in the sauce for a few minutes.
8. Serving suggestions: white rice, naan, and vegetables of choice.

Print

Indian Singapore Chicken

Prep Time 15 minutes

Cook Time 30 minutes

Author Dianne

Ingredients

Chicken

• 12 Boneless Thighs cut up
• 1 Egg
• 3/4 tsp. Salt
• 1 cup Cornstarch
• 1-1/2 cup Oil

Singapore Sauce

• 1/2 stick Butter
• 3 cloves Garlic grated or minced
• 1 tsp. Ginger grated
• 1/4 cup Onions minced
• 3-1/2 cups Coconut Milk
• 3/4 cup Crushed Tomatoes
• 1/4 cup Tomatoe Paste
• 1 tsp. Turmeric
• 1 tsp. Curry Powder
• 2 tsp. Salt
• 1/2 cup White Sugar
• 1-1/2 tsp. Cayenne Pepper

Instructions

Chicken

1. Wash and cut off fatty pieces of chicken.

   Cut into bite size or medium strip pieces.

2. Place in a bowl with salt, egg and cornstarch.

3. When ready to fry, place a large non-stick skillet on medium-high heat with oil until hot.

4. Place chicken pieces in a single layer to fry in batches about 3 minutes on each side until all pieces are cooked.

5. Place in a platter and set aside.

Singapore Sauce

1. Prepare all your sauce ingredients and set aside.

2. In a large skillet or saucepan on medium heat, place butter to melt.

   Then add the garlic, ginger and onion and sauté 2-3 minutes until soft.

3. Add the rest of sauce ingredients and stir until combined. Continue to simmer 3-5 minutes.

4. When ready to serve, heat chicken for a few minutes in a air fryer or oven to crisp up, and place in the sauce to heat for a few minutes as well.

Recipe Notes

Serving suggestions - white rice or naan and vegetable of choice.

This dish is usually served with a lot of sauce as a recommendation.