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Singaporean Hot Curry ChickenSingaporean Hot Curry Chicken

Mum's House

This recipe uses a ready to cook sauce which contains all the ingredients you need to make this delicious curry from Malaysia. Traditionally, this curry has a thin sauce and it is a perfect curry to serve with dry curry such as a rendang. Feel free to replace chicken with fish if you wish but remember to use a firm fish such as hoki, tilapia or monkfish.


Ingredients
* 1 canned Singapore Hot Curry Sauce
* 300gm diced chicken
* 1 medium onion (optional) - chopped
* 300ml water
* 1 Tbsp oil

Preparation
1. Heat the oil in a pan and saute the onions until they are soft and start to caramalise.
2. Place chicken in pot and stir to seal.
3. Spin off the top of hot curry sauce and pour into the pot.
4. Add water and bring to boil.
5. Simmer until chicken is cooked (approximately 15 minutes)
6. Serve with rice.

Get the following ingridents for Singaporean Hot Curry Chicken from Mum's House®
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Hot Curry Sauce Vegetable Oil
 
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Singaporean Hot Curry Chicken

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