Ayam Vanggey (Singaporean Spiced Chicken Stew)

Steps

1. 1
   Cut the half chicken into small pieces and rinse with cold water, then drain. Place in a bowl and coat evenly with salt and turmeric powder. Set aside to marinate.
2. 2
   Prepare the spice paste: blend ginger slices, garlic, onion, and softened deseeded dried chilies with a small amount of water until smooth and paste-like (not too thin).
3. 3
   Combine all the dry spices: meat curry powder, coriander powder, cumin powder, fennel powder, black pepper powder, and chili powder. Set aside.
4. 4
   Heat oil in a thick-bottomed pot, add curry leaves and fry until fragrant. Add the spice paste and stir continuously until the spices completely release their oil (about 2–3 minutes), being careful not to burn.
5. 5
   Add the mixed dry spices and stir for 2–3 minutes. If the mixture looks too dry, add a small amount of water, but keep it thick and paste-like. Watch carefully to avoid burning.
6. 6
   Add the coarsely chopped tomato and cook until it breaks down and integrates with the spice mixture.
7. 7
   Add the marinated chicken and bruised lemongrass. Lower the heat, cover the pot, and simmer gently until the chicken is cooked through and the sauce becomes thick and glossy.
8. 8
   During braising, the sauce will appear thin as chicken liquid releases, then thicken and become glossy as fat rises—this signals proper emulsification. Add a small amount of soy sauce if you want deeper colour and flavour.
9. 9
   When the chicken is nearly cooked, add honey and stir to combine. This gives the sauce a lustrous finish and enhances the aroma.
10. 10
    Taste and adjust seasoning with salt and seasoning powder. Turn off the heat when the sauce begins to bubble—no need to let it reduce completely, as the sauce will thicken further as it cools.