Netizens Threaten To Call Uncle Roger Over New York Times’ S’porean Chicken Curry Recipe

Now, the phrase “Singaporean chicken curry” is highly debatable, seeing as Singapore is a multi-ethnic society with cuisines that are influenced by Peranakan, Chinese, Indian, Malay, and Eurasian cultures. The ingredients used in family recipes may also vary according to personal preferences.

But a well-known type of curry found here is the rich Nonya-style version thickened with coconut milk and loaded with chicken chunks and potatoes. It’s also a vivid orange due to the chillies and curry powder used (usually a blend of spices like turmeric and ginger).

A video posted by @nytcooking on Instagram showed American journalist Clarissa Wei - who wrote the article accompanying the recipe - cooking the chicken curry.

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“What tha hell is that? That looks like our Singapore drainage water…” sighed an Instagrammer, while another netizen remarked: “As a Singaporean... I'm disappointed. We need to call upon Uncle Roger for this.”

But the controversial recipe, which is behind a paywall on NYT’s website, has a photo that looks similar to the orange curry we are familiar with. Hmm. Anyone has a sudden curry craving?