New York Times takes down curry video after getting roasted by Singaporeans, clarifies what went wrong with recipe

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Last week, freelance journalist Clarissa Wei caused quite an uproar with her rendition of 'Singapore Chicken Curry' , which was featured in the The New York Times (NYT) and on the publication's Instagram reel. Netizens — particularly Singaporeans — were quick to criticise the murky-looking 'curry', going as far as to say that it looked like 'longkang (drain) water' and...

, which was featured in the The New York Times and on the publication's Instagram reel.

"The video demonstration didn’t faithfully follow the recipe," admitted the publication. It also explained that, adapted from Singaporean home cook Shila Das, was actually for nasi biryani, a mixed rice dish. “She never told me the recipe was going to be separated into two. And when I saw the recipe for Singaporean chicken curry, I knew there would be trouble."

 

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