Best 5 Singapore Chicken Stew Recipes

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In the vibrant culinary landscape of Singapore, where diverse cultures converge and flavors intertwine, there lies a delectable dish that captivates the senses and warms the soul: Singapore Chicken Stew. This tantalizing stew, also known as "Chicken Curry" or "Kari Ayam," is a harmonious blend of fragrant spices, tender chicken, and a rich, aromatic gravy that encapsulates the essence of Singapore's culinary heritage. As you embark on this culinary journey, you will discover a treasure trove of recipes that unveil the secrets behind this beloved dish. From the classic Singapore Chicken Stew recipe, which forms the cornerstone of this collection, to intriguing variations that introduce unique twists and culinary adventures, this article promises to satisfy every palate and inspire your inner chef.

Here are our top 5 tried and tested recipes!

SINGAPORE CHICKEN STEW



Singapore Chicken Stew image

Roxanne Chan likes the way coconut milk smooths out the assertive spices in this quick chicken dish. If you can't find Chinese five spice, substitute equal parts ground cinnamon, ground cloves, ground ginger, and anise seeds.

Provided by Roxanne Chan, Albany, California

Number Of Ingredients 17

1 pound boned, skinned chicken breasts
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon hot chili flakes
1/2 teaspoon Chinese five spice (see note above)
1 tablespoon vegetable oil
2 cloves garlic, peeled and minced
1 tablespoon grated fresh ginger
1 can (13.5 oz.) coconut milk
1 can (14.5 oz.) fat-skimmed chicken broth
2 cups lightly packed washed baby spinach leaves (about 4 oz.)
1 can (14 oz.) baby corn, drained
2 Roma tomatoes (about 8 oz. total), rinsed, cored, and chopped
1/4 cup sliced canned water chestnuts
1/4 cup thinly sliced green onions
1 tablespoon lime juice
3 tablespoons chopped fresh cilantro leaves

Steps:

  • Rinse chicken, pat dry, and cut into 1-inch chunks. In a bowl, mix flour, salt, chili flakes, and five spice. Add chicken pieces and mix to coat.
  • Pour oil into a 4- to 5-quart pan over medium-high heat. Add chicken mixture, garlic, and ginger. Stir frequently until chicken is cooked on the outside but still pink in the center (cut to test), about 3 minutes. Add coconut milk and broth and bring to a simmer. Adjust heat to maintain a simmer, cover, and cook to blend flavors, about 5 minutes.
  • Stir in spinach, corn, tomatoes, water chestnuts, green onions, and lime juice and cook, stirring often, until spinach is wilted, about 3 minutes. Sprinkle with cilantro before serving from pan.

Nutrition Facts : Calories 429, Carbohydrate 18, Cholesterol 68, Fat 27, Fiber 5.2, Protein 33, SaturatedFat 19, Sodium 499

SINGAPORE CHICKEN STEW



Singapore Chicken Stew image

From a Sunset Magazine special edition, "Sunset Weeknight." I haven't tried it yet, but it sounds like a yummy combination of flavors. Judging from the photo in the magazine, it appears to be somewhere between a soup and a stew in consistency.

Provided by Halcyon Eve

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb boneless skinless chicken breast
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon hot chili flakes
1/2 teaspoon Chinese five spice powder
1 tablespoon vegetable oil
2 garlic cloves, peeled and minced
1 tablespoon grated fresh gingerroot
1 (14 ounce) can coconut milk
1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
2 cups lightly packed washed baby spinach leaves (about 4 ozs)
1 (14 ounce) can baby corn, drained
2 roma tomatoes, cored and chopped (about 1/2 lb total)
1/4 cup sliced canned water chestnut
1/4 cup thinly sliced green onion (including some green tops)
1 tablespoon lime juice
3 tablespoons fresh cilantro leaves (also called coriander leaves)

Steps:

  • Rinse chicken and pat dry. Cut into 1-inch chunks. Combine flour, salt, chilli flakes, and five spice in a ziplock baggy. Add chicken chunks and shake until coated.
  • Heat oil in a 4-5 quart pan over medium-high heat. Add chicken and spice mixture, garlic, and ginger. Stir-fry until chicken is cooked outside but still pink inside, about 3 minutes (cut to test).
  • Add coconut milk and broth and bring to a simmer. Reduce heat; cover and simmer about 5 minutes longer.
  • Add spinach leaves, corn, tomatoes, water chestnuts, green onions, and lime juice. Cook, stirring frequently, until spinach is limp, about 3 minutes.
  • Serve garnished with cilantro leaves.

Nutrition Facts : Calories 664.5, Fat 25, SaturatedFat 17.3, Cholesterol 72.6, Sodium 482.2, Carbohydrate 84.5, Fiber 4.2, Sugar 59.5, Protein 30.4

SINGAPORE CHICKEN STEW



Singapore Chicken Stew image

Quick and easy with interesting flavors

Provided by barrierose

Categories     Soups, Stews and Chili

Time 4h

Yield 4

Number Of Ingredients 16

1 lb Chicken breasts boneless and skinless
2 tbs All purpose flour
1/2 tsp hot chile flakes
1/2 tsp 5 Spice Powder
1 tbs oil
2 Garlic cloves chopped
1 tbs ginger minced
1 can low fat coconut milk
14 oz chicken broth
2 cups Baby spinach 4 oz
1 can Baby corn drained
2 Roma Tomatoes cored and chopped (or canned)
1/4 cup of canned Water chestnuts sliced
1/4 cup Green onions thinly sliced
1 tbs Lime Juice
3 tbs Fresh Cilantro

Steps:

  • 1. Rinse chicken, pat dry. Cut into 1 inch chunks. In bowl, mix flour, salt, chile flakes, and 5 spice. Rub all over chicken pieces. 2. Heat oil in pan; add chicken mixture, garlic, and ginger. Stir often till chicken is cooked on outside but still pink inside, about 3 min. 3. Add coconut milk and broth and bring to a simmer. Maintaining a simmer, cook covered about 5 minutes to blend flavors. 4. Stir in remaining ingredients and cook, stirring often till spinach is wilted, about 3 min. Sprinkle with cilantro before serving from the pan.

Nutrition Facts : Calories 248 calories, Fat 7.36477029911765 g, Carbohydrate 8.4005588284874 g, Cholesterol 87.316075 mg, Fiber 2.22396816262585 g, Protein 35.7863738098319 g, SaturatedFat 1.26165502243697 g, ServingSize 1 1 Serving (323g), Sodium 249.708711579832 mg, Sugar 6.17659066586155 g, TransFat 0.82487244422269 g

SINGAPOREAN CHICKEN CURRY



Singaporean Chicken Curry image

In Singapore, there are countless versions of curry. Families have their own formulas depending on heritage, and this recipe comes from Shila Das, a second-generation Singaporean of Indian and Vietnamese descent. She makes it as an integral part of her nasi biryani for special occasions, including the Lunar New Year, when she brings the dish to a celebration with her best friend. Spices and aromatic pandan leaves infuse the sauce with lovely, complex flavors.

Provided by Clarissa Wei

Time 1h40m

Yield 6 servings

Number Of Ingredients 20

6 skin-on, bone-in chicken thighs (2½ pounds)
2 tablespoons lime juice
2 tablespoons minced garlic
2 tablespoons minced ginger
2 1/2 teaspoons ground white pepper
Fine salt
1/4 cup ghee or canola oil
1 medium red onion, thinly sliced
1 cinnamon stick, preferably Indian
3 cardamom pods
1 whole star anise
4 whole cloves
4 fresh or 8 thawed frozen pandan leaves, knotted
2 teaspoons Kashmiri chile powder or other ground red chile
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground fennel
2 cups low-sodium chicken stock
1/4 cup coconut milk
Nasi biryani

Steps:

  • Pat the chicken thighs dry with paper towels and combine with the lime juice, 1 tablespoon garlic, 1 tablespoon ginger, 1½ teaspoons white pepper, and 1 ½ teaspoons salt in a large bowl. Mix well, cover and refrigerate for 40 minutes.
  • In a large wok or Dutch oven, heat the ghee over medium-high. When the ghee is hot and shimmering, wipe the marinade off the chicken and add the chicken in a single layer. Sear until light golden brown, 3 to 4 minutes on each side. Remove the chicken to a plate and set aside.
  • Reduce the heat to medium-low and add the onion, remaining 1 tablespoon garlic and 1 tablespoon ginger. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the cinnamon, cardamom, star anise and cloves, and cook, stirring, until fragrant, about 1 minute. Add the pandan leaves, chile powder, ground coriander, ground turmeric, ground fennel and remaining 1 teaspoon white pepper, and stir until it smells lovely, about 10 seconds.
  • Add the chicken and stir until it is completely coated with the aromatics. Pour in the chicken broth, and bring the mixture to a near boil. Reduce the heat to low, cover and gently simmer until the chicken is tender and cooked through, 15 to 18 minutes. Stir in the coconut milk and simmer briskly to concentrate the flavors, 5 to 8 minutes. Add salt to taste. Turn off the heat and use the curry to prepare nasi biryani.

SINGAPORE CHICKEN RICE



Singapore Chicken Rice image

Whip up a tasty exotic dish that is indigenous to South East Asia in less than an hour! This dish is famous in Singapore and is incredibly easy to make; and brings a flavor of the Straits of Malacca to your dinner table with minimum fuss. Impress your family and friends! Chile sauce is usually served as a condiment.

Provided by BLUBLOTCH

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 5

Number Of Ingredients 19

1 (4 pound) whole chicken
3 cloves garlic
2 (1 inch) pieces fresh ginger root, peeled
2 green onions
½ teaspoon salt
2 tablespoons sesame oil
3 tablespoons vegetable oil
1 tablespoon sesame oil
2 shallots, finely chopped
5 cloves garlic, minced
1 (1 inch) piece fresh ginger root, peeled and chopped
½ cup chopped cilantro
4 cups chicken stock
½ teaspoon salt
3 cups long grain rice, rinsed and drained
cilantro sprigs
sliced green onion
1 cucumber, thinly sliced
2 fresh tomatoes, chopped

Steps:

  • Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie the green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. Carefully submerge the chicken breast side down into the water.
  • Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning the chicken over half way through.
  • While the chicken is cooking, heat the vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry the shallots, ginger, and garlic in the oil until fragrant. Add cilantro and rice, and cook, stirring until toasted. Pour in chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and 'steam holes' appear in the surface of the rice, about 20 minutes.
  • When the chicken is done cooking, remove it from the pot, and place under cold running water to tighten the skin. Rub the outside with sesame oil, and chop into pieces. Place pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato. Serve with rice.

Nutrition Facts : Calories 969.8 calories, Carbohydrate 102.5 g, Cholesterol 99 mg, Fat 41.4 g, Fiber 4.1 g, Protein 44.5 g, SaturatedFat 9.2 g, Sodium 1127.7 mg, Sugar 4.5 g

Tips:

  • Select the best chicken: For a tender and flavorful stew, choose bone-in, skin-on chicken pieces. The bones add flavor to the broth and the skin keeps the meat moist. If you prefer, you can also use boneless, skinless chicken breasts or thighs, but they may be less flavorful.
  • Brown the chicken before stewing: Browning the chicken in a hot pan before adding it to the stew pot creates a flavorful crust that adds depth to the dish. Be sure to brown the chicken in batches so that it doesn't overcrowd the pan and steam instead of browning.
  • Use a variety of vegetables: Potatoes, carrots, and onions are classic stew vegetables, but feel free to add other vegetables that you like, such as celery, green beans, or mushrooms. Root vegetables like potatoes and carrots should be cut into large pieces so that they don't overcook and become mushy.
  • Use a flavorful broth: The broth is the base of the stew, so it's important to use a flavorful one. You can use chicken broth, beef broth, or vegetable broth, depending on your preference. If you're using a store-bought broth, be sure to taste it first and adjust the seasonings if necessary.
  • Add herbs and spices: Herbs and spices add flavor and depth to the stew. Some good choices for Singapore chicken stew include ginger, garlic, turmeric, cumin, and coriander. You can also add a bay leaf or two for extra flavor.
  • Simmer the stew for at least 30 minutes: This will allow the flavors to meld and the chicken to become tender. If you're using a slow cooker, you can cook the stew on low for 6-8 hours or on high for 3-4 hours.

Conclusion:

Singapore chicken stew is a delicious and flavorful dish that is perfect for a weeknight meal or a special occasion. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a hearty and satisfying stew, give Singapore chicken stew a try. You won't be disappointed.

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