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Almost all meat dishes at Curry Times seems to come accompanied by rice, so I specifically requested for the dry curry chicken with no rice and got chap chye for a slightly lighter meal.

The chap chye vegetables are tender and sweet, including the carrots. The black fungus could be crunchier though, but it wasn’t too bad. The dry curry chicken comes with a chef recommendation and it really is quite good. Love the thick curry sauce coating the chicken, with a good amount of spice. The chicken and potato chunks are soft and infused with curry. Very yummy, though quite a lot of oil is used in this dish.

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