Total Time
Prep 10 mins
Cook 30 mins

A local Singapore favourite. Very simple to prepare but mouth watering good.

Ingredients Nutrition


  1. Pound shallots, ginger, aniseed, garlic and peppercorns together to make the spice paste and set it aside.
  2. Heat oil in a pan; add mustard seeds and curry leaves.
  3. (brings out the flavour) Add chopped oions and fry till golden brown.
  4. Add spice paste and fry till fragrant.
  5. Add chilli paste and fry lightly.
  6. Add chopped tomato and curry powder and stir-fry for 2 minutes.
  7. Add chicken and stir-fry for 8 minutes.
  8. Cover pan and let mixture simmer till chicken is almost done.
  9. Add tamarind juice and simmer till chicken is fully cooked.
  10. Add coconut milk, lower heat and continue to stir till oil appears on the surface.
  11. Serve with hot fragrant rice.
Most Helpful

The best recipe I have tried on Zaar so far. Fabulous. I used boneless skinless thighs, omitted the curry leaves (couldn't find them), and used 2TBL Sambal Oeleck for the 1 TBL chile paste. It looks a bit more complicated than it really is. Once you make the paste, it is all downhill. The dish has many elements of thai food, but is far more complex. At first I could not decide whether or not to make it because I was having difficulty tasting the finished dish in my mind - there are lots of flavor combos going on here. The cooking goes very quickly. I found that I also loved the taste of the sauce before adding either the tamarind or the coconut milk. Kitchenmaniac- more like this please

MEAN CHEF June 10, 2003

So easy and so good! I love making my own spice pastes and this was particularly good. Served with roti and rice. The flavour really improved when we had leftovers - I'd highly recommend making a day in advance if you can! Thanks for posting your excellent recipe!

currybunny June 16, 2008

I loved making this dish, yummmmm it was so good. The house smelled wonderful while it was cooking. My 12 year old DS has decided that this is now his favourite curry - and he is such a curry-lover.I bought the tamarind and aniseed especially for the recipe as they were the only two ingredients I didn't already have. I'm glad I now have them on hand for the next time I make this. I made the recipe exactly as written and will definitely make it often. I served it with hot jasmine rice and pappadams. Thanks KitchenManiac.

Fairy Nuff September 23, 2004