Chicken in Singaporean Mole Sauce

It is interesting how cuisines from different countries can have so much in common, even though they might be miles apart from each other. As part of the organising committee for Bkosfood’s Christmas potluck gathering at Naiise, I was tasked to come up with a dish to showcase the different products available at the store. Not one to come up with something too predictable, I sought to pair some form of spice with chocolate, much like Mexican mole sauce.

Mole is a generic term used to describe a variety of mexican sauces made with chillies. Mole poblano, one of the better known varieties, is made from about 20 different ingredients including chilli peppers and chocolate. The chocolate is said to counteract the heat from the chilli. Similarly, chilli is known to be widely used in Singapore cuisine. The locals really love their spice and it is evident in many of the local iconic dishes such as curries, chilli crabs, laksa etc. My dish draws from similarities between the two cuisines to inspire a singaporean-style mole sauce.

The traditional methods of making spicy sauces tend to be labour intensive and because of the busy lifestyles of the typical modern singaporean, making them from scratch is sadly becoming a dying art. As a convenient alternative, I used a rendang curry paste from Gimson, that does not contain artificial colouring, preservatives or MSG.

The emping chips is a nice accompaniment to the dish. It’s a handy vessel with which the singaporean mole sauce may be delivered to the mouth without making a mess. The sauce can also be eaten with plain rice noodles or atop a steaming bowl of fragrant rice.

200g of Gimson rendang dry curry paste
250g Tomato purée
50g Almond milk
300g minced chicken
75-80g 70% dark chocolate
Black pepper

  1. Heat the rendang paste in a saucepan over medium heat for 2-3mins.b
  2. Add the minced chicken and tomato puree and stir well to combine.
  3. Add the almond milk and chocolate and stir well to combine.
  4. You may add some water to thin out the sauce until it is of a pourable consistency, but not too diluted that it becomes a soup. Add black pepper to taste.

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