However, this version swayed more towards Indian curry and had a rich blend of spices, which nailed it with the right balance of spiciness and tang. With two small drumsticks and some potatoes, it didn’t quite please my gluttony self. Right off the bat, there was more gravy than ingredients and I did feel a little bummed over that. I went for the Curry Chicken With Rice (S$5). It’s as simple as it can get: a bowl of curry with bread, rice or noodles. Home to many other famous stalls, this contender made a name for itself with its delectable standout dish. You’ll find 168 Curry Chicken at Old Airport Road Food Centre where it only sells one laudable item. It’s about time someone did a guide on where to get this sinfully creamy dish, so here I am with 10 places in Singapore to get curry chicken to keep calm and curry on. Plus, you’d get a choice of enjoying it with toasted bread or a bowl of rice. Typically, the traditional bowl is cooked with potatoes and chicken parts (thigh, wing, drumstick and breast), with a paste made with herbs and spices cooked with coconut milk to produce a scrumptious stew. Growing up with my grandmother’s rendition of what you would call Chinese Curry Chicken (咖喱鸡), I’d say I’m pretty familiar with the staple ingredients of the dish. But we’ll be focusing on the Chinese version in this list. There’s Chicken Tikka Masala, a spiced Indian curry Ayam Kapitan, a Malay nyonya curry chicken Curry Chicken, a Chinese stew with potatoes and coconut milk and so many more. Take curry, for example, our mind leads us in different directions when we think of the aromatic, rich and spicy gravy. Singapore is not only diverse in race but also in our unofficial national identity: food.
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