Neds Singapore Chicken Curry
11 Jun

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


  • 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.


  • 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.