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    You are in: Home / Recipes / Singapore Curry. Recipe
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    Singapore Curry.

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Lindsay!'s Note:

    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

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    Serves: 50



    Units: US | Metric


    1. 1
      Cut chicken into cubes.
    2. 2
      melt margarine and add flour, stirring until smooth. Cook 5 minutes.
    3. 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. 4
      Back to the curry! Add stock gradually to flour mixture, stirring w/ a wire wisk. Cook until the sauce thickens.
    5. 5
      Add seasonings and chicken.
    6. 6
      Cook a few minutes longer and you're all done!
    7. 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!

    Ratings & Reviews:


    Nutritional Facts for Singapore Curry.

    Serving Size: 1 (422 g)

    Servings Per Recipe: 50

    Amount Per Serving
    % Daily Value
    Calories 502.8
    Calories from Fat 200
    Total Fat 22.2 g
    Saturated Fat 5.3 g
    Cholesterol 64.9 mg
    Sodium 995.4 mg
    Total Carbohydrate 50.8 g
    Dietary Fiber 1.3 g
    Sugars 1.5 g
    Protein 22.3 g

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