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Golden Chef Paste - Singapore Chicken Curry
4.2|6 ratings
KEY INFORMATION
With coconut milk.
COUNTRY/PLACE OF ORIGIN
Singapore
DIETARY
HalalPREPARATION
- Cooking method:
- 1. Mix chicken meat (400g) and Golden Chef Singapore Chicken Curry Paste (250g) in a pot and stir fry over medium heat for 5 minutes
- 2. Add in water (100ml), potato cubes (150g, peeled and cubed) and curry leaves (30g)
- 3. Cook over medium heat for 10 to 15 minutes or until all ingredients are cooked
- 4. Ready to serve
STORAGE INFORMATION
- • Store in a cool and dry place
- • Once opened, keep refrigerated and use within 24 hours
- • Once heated, use immediately
INGREDIENTS
Coconut Milk (Coconut Cream, Water, Xanthan Gum), Chilli Paste (Chilli, Salt, Water, Benzoic Acid), Shallot, Palm Oil, Lemongrass, Turmeric, Meat Curry Powder (Coriander, Chilli, Cumin, Fennel, Turmeric, White Pepper, Cinnamon, Black Pepper, Cardamom, Star Anise, Nutmeg, Bay leaf, Clove), Sugar, Salt, Galangal, Candlenut, Soya Bean, Flavour Enhancer (E621), Spices and Chicken Seasoning Powder (Salt, E621, Corn Starch, Sugar, Chicken Meat and Fat, Flavourings, E631, E627, E150d, Maltodextrin, Soya Bean, Wheat Grains, Palm Kernel Oil, E551, Turmeric)
