Recipe for Singapore Chicken Curry Spices
1 curry spices
1 kg chicken (Bite sizes)
5 piece of potato (small size)
1 piece carrot (small size)
Coconut milk (200ml/ 7oz)
4 bowls water (1000ml/ 34oz)
1.Boil 1000ml water
2.Add spices and simmer on low heat for 5 mins.
3. Add in chicken, potato, carrot and coconut milk
4. Simmer for 30 mins on low heat. Serve hot.
Suggested cooking time as follows
Chicken ~30 mins
Mutton/ Beef ~60 mins
Prawn ~7 mins 
1) Prawn curry is best cooked with onions (replace potato)
2) Optional to include noodles and serve as curry noodles.