Curry Times set lunch is a beloved Singaporean institution—a hearty, multi-dish meal featuring rich, aromatic curries, fluffy rice, and a medley of sides, all served together for a satisfying midday feast. This recipe recreates that iconic experience at home, offering a balanced spread of chicken curry, fish head curry-inspired vegetables, and classic accompaniments like achar and fried fish. It works because each component is simple to prepare yet comes together to deliver the complex, comforting flavors that make this meal so popular.
Ingredients
- For the Chicken Curry:
- 1 lb (450 g) bone-in chicken thighs, cut into pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 2 tbsp (30 g) curry powder (preferably Singaporean or Malaysian style)
- 1 tsp (5 g) ground turmeric
- 1 cinnamon stick
- 2 star anise
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) water
- 2 medium potatoes, peeled and quartered
- Salt to taste
- For the Vegetables:
- 2 cups (300 g) cabbage, shredded
- 1 carrot, julienned
- 1 red bell pepper, sliced
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) mustard seeds
- 1 dried red chili (optional)
- Salt to taste
- For the Achar (Pickled Vegetables):
- 1 cup (150 g) cucumber, diced
- 1 cup (150 g) carrot, diced
- 1/2 cup (75 g) pineapple, diced
- 1/4 cup (60 ml) white vinegar
- 2 tbsp (30 g) sugar
- 1/2 tsp (3 g) salt
- For the Fried Fish:
- 4 small white fish fillets (e.g., tilapia or cod), about 4 oz (115 g) each
- 1/2 tsp (3 g) salt
- 1/2 tsp (2 g) turmeric powder
- 1/4 cup (30 g) all-purpose flour
- 1/4 cup (60 ml) vegetable oil for frying
- For Serving:
- 4 cups (720 g) cooked jasmine rice
- 1/2 cup (120 ml) curry gravy (from the chicken curry)
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the achar: In a small bowl, combine cucumber, carrot, pineapple, vinegar, sugar, and salt. Stir well, cover, and refrigerate for at least 30 minutes to allow flavors to meld.
- Start the chicken curry: Heat oil in a large pot over medium heat. Add onions and sauté until soft and translucent, about 5 minutes. Add garlic and ginger, cook for 1 minute until fragrant.
- Add curry powder, turmeric, cinnamon stick, and star anise. Stir constantly for 30 seconds to toast the spices.
- Add chicken pieces and stir to coat with the spice mixture. Cook for 5 minutes, turning occasionally, until the chicken is lightly browned on all sides.
- Pour in coconut milk and water. Bring to a gentle simmer, then reduce heat to low. Cover and let cook for 20 minutes.
- Add potatoes and continue to simmer, covered, for another 20 minutes, or until potatoes are tender and chicken is cooked through. Ensure the chicken reaches a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer (USDA FSIS). Season with salt to taste.
- While curry simmers, prepare the vegetables: Heat oil in a separate pan over medium heat. Add mustard seeds and dried chili (if using). When seeds start to pop, add cabbage, carrot, and bell pepper. Stir-fry for 5-7 minutes until vegetables are tender-crisp. Season with salt and set aside.
- Fry the fish: Pat fish fillets dry. Mix salt and turmeric, then rub over both sides of the fish. Dredge in flour, shaking off excess.
- Heat oil in a skillet over medium-high heat. Fry fish for 3-4 minutes per side, until golden and cooked through. Fish should reach 145°F (63°C) internally. Drain on paper towels.
- Assemble the set lunch: Place a scoop of rice on each plate. Ladle chicken curry and gravy over the rice. Add a portion of stir-fried vegetables, a piece of fried fish, and a spoonful of achar. Garnish with cilantro if desired.
Tips
- Substitutions: For a vegetarian version, replace chicken with firm tofu or chickpeas. Use vegetable broth instead of water. For the fish, any firm white fish works; if unavailable, use shrimp or even paneer.
- Spice level: Adjust the amount of curry powder to your heat preference. Add fresh chili or chili paste for extra heat.
- Make ahead: The curry tastes even better the next day as flavors meld. You can prepare it a day ahead and reheat gently.
- Common mistake: Don’t skip toasting the spices—this step releases their essential oils and deepens the flavor. Also, avoid overcooking the fish; it should be flaky, not dry.
Serving Suggestions
Serve the curry times set lunch with extra curry gravy on the side for those who like it saucy. A side of sliced cucumbers or a simple green salad adds freshness. For a more authentic touch, offer sambal belacan (shrimp paste chili) for those who want an extra kick.
Variations
- Fish Head Curry: Replace chicken with a fish head (ask your fishmonger to clean it) and add okra and eggplant. Simmer gently to avoid breaking the fish.
- Chicken Rendang: Use the same base but add grated coconut and reduce the liquid for a drier, more intense curry.
- Vegetable Curry: Omit meat and add cauliflower, green beans, and peas. Increase the water slightly to make more gravy.
Storage and Reheating
Store leftover curry, vegetables, and achar separately in airtight containers. The curry and vegetables will keep in the refrigerator for up to 4 days. The achar can be stored for up to 1 week. Fried fish is best consumed fresh, but leftovers can be refrigerated for 1 day and reheated in a toaster oven to restore crispness. Reheat curry on the stovetop over medium heat, adding a splash of water if it’s too thick, until piping hot (165°F / 74°C).
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but breast meat can dry out more easily. Reduce cooking time slightly and check for doneness at 165°F (74°C). Consider adding a bit more coconut milk for moisture.
What is achar and can I skip it? Achar is a Malay-style pickled vegetable relish, tangy and slightly sweet. It adds a refreshing contrast to the rich curry. If you can’t make it, a simple cucumber salad with vinegar and sugar works as a substitute.
How do I make the curry less spicy? Use a mild curry powder and reduce or omit the dried chili. Add a spoonful of yogurt or extra coconut milk to mellow the heat.
Can I freeze the chicken curry? Yes, the curry freezes well for up to 3 months. Cool completely, transfer to a freezer-safe container, and thaw overnight in the refrigerator before reheating.
What type of rice is best? Jasmine rice is traditional and pairs perfectly with the curry. Basmati also works, but the fragrance of jasmine is closer to the original.
Is the fried fish necessary? It adds a crispy texture and protein, but you can omit it or replace with fried tofu for a lighter option. The meal is still satisfying without it.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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