This Singapore Chicken Curry recipe is perfect for a quick and easy weeknight dinner. It’s made in just one pan, saving you time on dishes. The simple ingredients come together quickly, creating a flavorful and satisfying meal. For this recipe you can either buy or make your Singapore Chicken Curry sauce.
This recipe is gluten free, dairy free and nut free! Make this recipe low fat by using chicken breasts instead of thighs and using a low fat or fat free coconut milk. Make this recipe low carb by using brown rice and cauliflower rice together.
![Singapore Chicken Curry](https://kaylacappiello.com/wp-content/uploads/2023/12/Photo-Nov-20-2023-12-18-41-PM-768x1024.jpg)
why you’ll love this recipe
- This Singapore Chicken Curry is the ultimate weeknight dinner hero. It’s easy and fast to make.
- it requires just one pan, saving you time on dishes.
- Super Speedy: This recipe comes together in under 15 minutes.
- One-Pan Wonder: Say goodbye to overflowing dishwashers. This recipe uses just one pan for cooking the chicken, sauce, and vegetables, minimizing your post-dinner cleanup.
- Meal Prep Master: This Singapore Chicken Curry is perfect for meal prep. Cook a big batch on the weekend and enjoy delicious leftovers throughout the week for lunch or quick dinners.
- This recipe is naturally gluten-free.
- Use coconut milk instead of dairy for a dairy-free option.
- Use tofu or vegetables instead of chicken for a lighter version.
- Endless Flavor: Packed with the vibrant flavors of lemongrass, coconut milk, turmeric, and curry, this dish is sure to tantalize your taste buds without breaking a sweat.
![Singapore Chicken Curry](https://kaylacappiello.com/wp-content/uploads/2023/12/Photo-Nov-20-2023-12-17-28-PM-768x1024.jpg)
ingredients & substitutions
Chicken
The protein of this Singapore Chicken Curry dish, chicken breasts offer lean protein and cook quickly. For a richer flavor and juicier texture, chicken thighs can be used instead. No chicken? No problem! Substitute with firm tofu or even chickpeas for a vegetarian option.
Singapore Curry Sauce
This vibrant sauce is the heart and soul of the Singapore Chicken Curry dish. Lemongrass, with its citrusy and floral notes, adds a unique aroma. Coconut milk provides a creamy base and balances the spices. Turmeric infuses a beautiful golden hue and boasts anti-inflammatory properties. Curry powder brings warmth and depth of flavor. Ginger and garlic add a touch of heat and complexity. Chilies (optional) provide a fiery kick, but can be omitted for a milder curry. Fish sauce adds a savory umami flavor, while brown sugar and lime juice balance the spice and acidity. If you prefer a milder fish sauce taste, use light soy sauce instead.
This is the kit I used for the chicken and the sauce.
This is the sauce you can buy if you already have chicken.
You can also make your own sauce from scratch.
![Singapore Chicken Curry](https://kaylacappiello.com/wp-content/uploads/2023/12/Photo-Nov-20-2023-12-18-44-PM-768x1024.jpg)
Rice
This fluffy grain serves as the perfect canvas for the flavorful Singapore Chicken Curry. White rice is the fluffy and filling. Use brown rice for added fiber and nutrients. Cauliflower rice is a low-carb alternative that still provides a satisfying base for the curry. Or you can use a mixture of rices!
Bell Pepper
This colorful vegetable adds a refreshing crunch and sweetness to the Singapore Chicken Curry. Any color of bell pepper you have on hand will do, or use a combination for a vibrant mix. If you don’t have bell peppers, try substituting with other crunchy vegetables like broccoli florets, carrots, or snap peas.
Onion
This aromatic vegetable adds a savory depth of flavor to the sauce. Substitute with shallots for a milder onion flavor, or even skip it entirely if you don’t have any on hand.
Cashews
These crunchy nuts add a delightful textural contrast to the creamy curry. Toasted cashews infuse a rich nutty flavor, but raw cashews can be used as well. If you don’t have cashews, chopped peanuts or almonds can be used instead. Omit cashews for nut free Singapore Chicken Curry option.
Green Onions
This finishing touch adds a pop of fresh color and a subtle onion flavor. Substitute with chopped chives or cilantro if you prefer.
![Singapore Chicken Curry](https://kaylacappiello.com/wp-content/uploads/2023/12/Photo-Nov-20-2023-12-17-33-PM-768x1024.jpg)
taste & texture
This Singapore Chicken Curry tastes creamy and flavorful. It has a mild spice level with a touch of sweetness. The chicken is tender and juicy. The bell pepper adds a refreshing crunch. The rice is fluffy and absorbs the curry sauce well. The cashews add a nutty flavor and a satisfying crunch. The green onions provide a fresh finish.
directions
Step 1
On a cutting board, slice the peppers and onions into thin strips.
Step 2
Add the bell pepper and onion to a frying pan and cook until softened, about 10 minutes. Set aside.
Step 3
Next, add the chicken and curry sauce to the same frying pan. Cook for 5 minutes, or until chicken is fully cooked, stirring occasionally. (you will have to cook longer if you are using raw chicken)
Step 4
Stir in the cooked rice, peppers and onions, cashews, and green onions.
Step 5
Simmer for 5 minutes more, or until heated through.
![Singapore Chicken Curry](https://kaylacappiello.com/wp-content/uploads/2023/12/Photo-Nov-20-2023-12-18-31-PM-768x1024.jpg)
expert tips & tricks
- You can adjust the spice level of the Singapore Chicken Curry by adding more or less chili peppers.
- This recipe is also delicious with shrimp, tofu, or vegetables.
- If you don’t have lemongrass, you can substitute with 1 teaspoon of lemongrass paste or 1/2 teaspoon of dried lemongrass.
![Singapore Chicken Curry](https://kaylacappiello.com/wp-content/uploads/2023/12/Photo-Nov-20-2023-12-18-36-PM-768x1024.jpg)
how to make this lower carb
Swap the white rice for cauliflower rice in this Singapore Chicken Curry. This low-carb alternative provides a similar texture and absorbs the flavorful sauce beautifully.
Reduce the cashews to a minimal sprinkle for garnish, or omit them entirely.
how to make this low fat or healthier
Use coconut milk lite or light coconut milk for a lower fat content in this Singapore Chicken Curry.
Skip the cashews or use a smaller amount for garnish.
Choose lean protein options like skinless chicken breasts or tofu to reduce fat intake.
You can also adjust the amount of oil used in the recipe to suit your dietary preferences.
how to make this vegan
Substitute the chicken with firm tofu, pre-cooked and cubed. Tofu readily absorbs the flavors of the curry, making it a delicious and protein-rich vegan option.
Ensure your curry is vegan-friendly, as some brands may contain ingredients like shrimp paste.
![Singapore Chicken Curry](https://kaylacappiello.com/wp-content/uploads/2023/12/Photo-Nov-20-2023-12-17-16-PM-768x1024.jpg)
how to serve, store and meal prep
Serving:
To serve, divide the Singapore Chicken Curry among individual bowls and top with toasted cashews and chopped green onions. Serve with fluffy white rice or cauliflower rice for a satisfying and flavorful meal.
Refrigeration:
Leftover Singapore Chicken Curry can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through.
Freezing:
For longer storage, you can freeze the Singapore Chicken Curry in individual portions or as a single batch. To freeze individual portions, divide the curry among freezer-safe containers or bags, leaving a little headroom for expansion. Freeze for up to 3 months. To freeze the curry as a single batch, spread it in a shallow freezer-safe container and freeze. Once frozen solid, transfer the frozen curry to a freezer-safe bag for easier storage.
![Singapore Chicken Curry](https://kaylacappiello.com/wp-content/uploads/2023/12/Photo-Nov-20-2023-12-17-24-PM-768x1024.jpg)
Reheating Frozen Curry:
To reheat frozen Singapore Chicken Curry, thaw it in the refrigerator overnight or in the microwave on low power for 3-5 minutes. Once thawed, reheat the curry gently on the stovetop over medium heat, stirring occasionally, until warmed through.
Meal Prep:
This Singapore Chicken Curry is perfect for meal prep. To create individual portions, divide the cooked curry among freezer-safe containers or bags, leaving a little headroom for expansion. Freeze for up to 3 months. To reheat, thaw the frozen curry overnight in the refrigerator or in the microwave on low power for 3-5 minutes. Once thawed, reheat the curry gently on the stovetop over medium heat, stirring occasionally, until warmed through. Serve with steamed rice or cauliflower rice.
you may also like
![Singapore Chicken Curry](https://kaylacappiello.com/wp-content/uploads/2023/12/Singapore-Chicken-Curry-300x300.jpeg)
Singapore Chicken Curry (gluten free, dairy free)
Ingredients
- 1 package of @nonalimfoods Singaporean Chicken Curry this includes chicken AND the sauce. See below to make your own at home sauce and remember to purchase chicken separately
- 2 cups white rice or rice of choice
- 1 bell pepper
- 1/2 onion
- 2 tbsp cashews
- 1 tbsp green onions
For the optional at-home Singapore curry sauce:
- 2 stalks lemongrass white part only, thinly sliced
- 2 tbsp vegetable oil
- 1 medium onion thinly sliced
- 2 cloves garlic minced
- 1 tbsp grated ginger
- 1-2 Thai chilies thinly sliced (optional)
- 1 tsp turmeric powder
- 1 tbsp curry powder
- 1/4 cup chicken broth
- 1 can 13.5 oz unsweetened coconut milk
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
Instructions
- On a cutting board, slice the peppers and onions into thin strips.
- Add the bell pepper and onion to a frying pan and cook until softened, about 10 minutes. Set aside.
- Next, add the chicken and curry sauce to the same frying pan. Cook for 5 minutes, or until chicken is fully cooked, stirring occasionally. (you will have to cook longer if you are using raw chicken)
- Stir in the cooked rice, peppers and onions, cashews, and green onions.
- Simmer for 5 minutes more, or until heated through.
- Serve immediately.
Leave a Reply