After the not so successful attempt at making szechuan vegetable soup the other night, I redeemed myself by cooking my specialty yesterday- chicken curry of course. The boys said it's the best chicken curry ever, they can eat it everyday. Oh, that would be too sinful!
I've never bothered with the blending and grinding of spices, I always do the quickie when it comes to curry. Who has the time to slave over the stove these days? I rely on premixed curry paste but I always use fresh coconut milk.
Over the years, I've used a myraid of pastes which have yielded decent results. You can't really go wrong if you follow the instructions carefully. Lately I've started using the A1 paste that's highly recommended by the wet market vendor. Just chuck everything - chicken pieces, potatoes, A1 paste, coconut milk and water - into the pot and simmer away. A pot of fragrant (lemak) curry will be ready in an hour.
Adding little touches can make the dish even better. I like to brown some onion slices in hot oil before tossing in the chicken pieces. The searing process will help to seal in the juice and make the meat taste better. Adding in lemon grass and curry leaves will also give the dish an extra oomph.
I'm salivating as I write. Friends have been asking me for the recipe, hence I'm blogging about it now. I know it all sounds simple but I've done alot of trial and error already. You can make a good pot of curry if you've had lots of practice like me.