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My mom had once mentioned a unique stall in Yuhua Village Market & Food Centre. According to her, Xie Jia Chinese Prata sells a mean bowl of chicken curry and deliciously thick prata.
It was quite interesting to see a prata stall with a mostly Chinese signboard and name. Despite the dish’s Indian nature, the stall’s vendors are purely Chinese, and this difference is reflected in their fare. Chinese curry with prata seemed an interesting combination, and I was down to try it.
A pot of curry gravy sat on the counter, and I soon learnt it was meant for customers to top up on their gravy free of charge. Judging by the several diners I saw who returned for a refill, it looked promising.
What I tried at Xie Jia Chinese Prata
I ordered a Plain Prata (S$1.20 per piece) and an Egg Prata (S$2 per piece). Flavours like Onion with Egg (S$3) and Cheese (S$3.50) Prata are offered as well, but I prefer to stick to the classics myself. Curry is already served on the side, but I upgraded it to a bowl of Curry Chicken (S$6) for the complete experience.
Before you ask, yes, I’m that sugar with prata monster. Only for Plain, please; sugar with Egg doesn’t sit right with me either.
The most obvious difference between this prata and the traditional Indian version was the thickness of its layers. While there wasn’t much of a distinction visually, an ounce more effort was needed to pull it apart, and its mouthfeel was chewier and doughier, though it was still noticeably flaky.
In contrast, the top and bottom of the prata flaked more easily since they had formed a crisp from the hot griddle. The thickness, complete with a satisfying buttery taste and crispy corners, was truly a delight. What surprised me the most was that it wasn’t any less enjoyable than if it were made in an Indian eatery, though it’s still crispy prata all the way for me!
The Egg Prata had a softer mouthfeel with slightly less crunch than the Plain. The egginess was pleasantly fragrant, though that did bring out more of the oiliness. Despite this, I had to remind myself to slow down and try it with the curry before I chowed the prata down in one go.
I was most excited to try the Curry Chicken that my mom had so eagerly mentioned. Watching the vendors stir and cook the huge pot of deep-red spiced gravy and meat through the glass had already left my mouth watering.
Licking my lips, I dived straight for the gravy. The first taste sent an intense heat down my throat, catching me off guard. I knew it’d be spicy, but that was quite the introduction! Funnily enough, while most spicy dishes tend to get more overbearing with each bite, this curry toned down as I went along. I was soon able to get past the initial spice and appreciate the thick creaminess and fragrant coconut milk and ginger flavours.
The prata layers didn’t absorb as much gravy as they might’ve if they were thinner, but they worked in scooping up the luxurious, absolutely divine piquant goodness. The egg prata created a nice savoury-on-savoury combo, so I enjoyed it most with the curry.
I have to say, this was one of the better takes I’d seen on local fusion cuisine. Whoever had thought of Chinese curry to go with prata was a genius. Xie Jia Chinese Prata had taken 2 nostalgic dishes from different cultures and blended them into something unconventional, yet so familiar. I do love the usual dal or fish curry, but this Chinese chicken curry twist was splendid too!
You can’t go wrong with a potato; you can see why it’s such a popular ingredient for curry. Its mild taste and soft, crumbly texture make it ideal for picking up the bold and intense flavours without making them too overwhelming or greasy.
While the chicken drumstick pieces contained bones and a significant amount of fat, they weren’t anything I couldn’t handle. The meat itself was fresh and tender, and truly the best fit for Chinese curry like this.
Final Thoughts
I was grateful for trusting my gut feeling (and my mom’s words) to visit Xie Jia Chinese Prata! Truthfully, I had seen reviews of the stall beforehand complaining about unsatisfactory service and watery curry. On the contrary, the vendors were very patient, and the curry was so addictive that I couldn’t stop thinking about it even after I left the food centre!
As scrumptious as the Chicken Curry is, it’s too big a portion to eat with prata for an individual unless you’re as hungry as I was on this weekday morning. It is, however, great for sharing among 2 or 3 if you order prata or another dish on the side.
If you’re coming alone, prata with curry or a dish like the Curry Chicken Noodle (S$5/S$6.50) would be a suitable option. If you haven’t had enough of that luscious gravy, fear not! You can always return to the stall to refill your bowl.
Expected Damage: S$2.40 – S$9.20 per pax
