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SINGAPORE CURRY CHICKEN

This paste is exquisitely blended from various herbs and spices to whip up one of Singapore’s favourite dishes – Chicken Curry! Also great with vegetables and as a meat marinate.
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SINGAPORE CURRY CHICKEN

  • 1 pack
    Prima Taste Singapore Curry Paste
  • 220 ml
    Water
  • 400 g
    Water
  • 120 g
    Potatoes
  • 80 g
    Coconut milk
  • 1. Pour 220 ml of water and AA Singapore Curry Paste into a pot.
  • 2. Mix well and bring to boil.
  • 3. Add chopped chicken leg and potatoes.
  • 4. Stir well and bring to boil.
  • 5. Add coconut milk, mix well and simmer for 7 mins.
  • 6. Do not cover pot.
  • 7. Stir occasionally and do not over-boil gravy.
  • 8. Singapore Curry chicken is ready to serve.