Singapore Curry.

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READY IN: 40mins
Recipe by Lindsay

I'm posting this recipe so it will do the size conversion for me. I got it from my Food For Fifty textbook, hence why it yields 50 servings. Once I try it I will let everybody know what I think about it! Cooking times are estimated, but it seems to be a relatively straightforward recipe

Ingredients Nutrition


  1. Cut chicken into cubes.
  2. melt margarine and add flour, stirring until smooth. Cook 5 minutes.
  3. In the meantime, bring water to a boil in a seperate pot. once the water is boiling, add rice, oil, and salt. Cook until the liquid is absorbed.
  4. Back to the curry! Add stock gradually to flour mixture, stirring w/ a wire wisk. Cook until the sauce thickens.
  5. Add seasonings and chicken.
  6. Cook a few minutes longer and you're all done!
  7. To make it a full meal you can add an assortment of different vegetables. I think I am going to do snow peas, onion slices and broccoli but you can add whatever you like!

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