Singapore Chicken Stew
Experience the vibrant flavors of Southeast Asia with this comforting Singapore Chicken Stew. Tender bites of chicken thighs are simmered to perfection in a luscious coconut milk-based broth, infused with aromatic curry and turmeric spices. Loaded with hearty potatoes, sweet carrots, and a hint of ginger, this one-pot dish strikes the perfect balance of richness and warmth. A touch of soy sauce and optional red chili add depth and a subtle kick, making it a versatile weeknight dinner or an impressive option for entertaining. Ready in under an hour, this flavorful stew pairs beautifully with steamed rice or crusty bread, and a sprinkle of fresh cilantro adds the ultimate finishing touch. Perfect for fans of savory, creamy curries, this dish is your gateway to a taste of Singapore right at home!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 400 milliliters Coconut milk
- 2 medium Carrots, peeled and diced
- 2 medium Potatoes, peeled and cubed
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 medium Red chili, sliced (optional)
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 250 milliliters Chicken stock
- 2 tablespoons Cooking oil
- 1 tablespoon Soy sauce
- 1 teaspoon Sugar (optional)
- 0.5 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and set them aside.
Heat the cooking oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté for 2-3 minutes until fragrant.
Stir in the curry powder and turmeric powder, and cook for another minute to toast the spices.
Add the chicken pieces to the pot and stir to coat them in the spices. Cook for 4-5 minutes until the chicken is lightly browned on the outside.
Add the diced carrots, cubed potatoes, and sliced red chili (if using) to the pot. Mix well.
Pour in the chicken stock and bring the mixture to a simmer. Cover the pot and cook for 20 minutes, stirring occasionally, until the vegetables are tender and the chicken is cooked through.
Stir in the coconut milk, soy sauce, and sugar (if using). Simmer uncovered for another 5-10 minutes, allowing the flavors to meld together.
Taste the stew and adjust the seasoning with salt if needed.
Serve the Singapore Chicken Stew hot, garnished with freshly chopped cilantro. Enjoy it on its own or with steamed rice or crusty bread.
Nutrition Facts
Calories |
1973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 6550 mg | 285% | |
| Total Carbohydrate | 146.3 g | 53% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 48.4 g | ||
| Protein | 150.1 g | 300% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 269 mg | 21% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 4208 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
