Neds Singapore Chicken Curry

Neds Singapore Sauce is a blend of Indian and Chinese flavours, Neds were inspired by the cultural mix which influenced the current cuisine in Singapore.

It can be used to cook noodles or make a curry to be served with rice, it goes best with seafood or chicken.

(serves 4 people)

• 400 g Neds Singapore sauce
• 1 table spoon rapeseed oil
• 6 chicken thighs
• 2 spring onions
• 2 red pepper
• 100g coconut shavings

PREPARATION

• Put the chicken thighs in a bowl and marinate them with the Neds Singapore sauce for at least 2 hours.
• Chop the spring onions
• Clean the pepper of the stalk and the inside and then cut into strips about 2cm wide
• Keep the coconut shavings to complete the dish.

COOKING

• Use a large wok
• Make it really hot
• Add the oil and spread it all around the wok
• Place all the marinated chicken thighs in the wok till they are nice and golden on each side.
• Add the peppers, stir it all in
• Add hot water to cover it all up
• Let it simmer and add water every time it dries up, let it cook till the chicken almost falls off the bones
• You should end up with a juice curry with a consistency slightly thicker than a gravy
• Add the coconut shavings and stir them in
• Serve with jasmine steamed rice and freshly chopped spring onions on top.