Tuesday, 23 February 2010

Hits and misses

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.

8 comments:

Amel said...

Yum...lemon grass and curry leaves? I have lemon grass but not sure about curry leaves...but anyway I still have some instant mixes from Indo, so I'll remember to cook curry later on sometime he he...

The Real Mother Hen said...

Yup, A1 paste is the best, in my opinion. I only blend my own spices for Indian curry... for Malaysian curry, I still need the package curry paste as it is a pain to buy good balachan and roast them before pounding them.

Hhmm, time for a good curry soon :)

huier said...

That's exactly how I cook my curry too...have you tried yong tau fu curry yet? Fish head curry is very yummy too. Serve the rice on banana leaves if you have dine-in guests. Place the banana leaves over the stove just a little till fragrant. =)

Open Kitchen Concept said...

Go A1! It's the best! :)

Blur Ting said...

Amel - Curry leaves is optional. I only add them before serving. I have a curry plant in my garden, even then I often forget to use the leaves.

Blur Ting said...

MH - Woah, I only discovered A1 paste recently but it is good indeed.

Blur Ting said...

Huier - Oh, I must try making curry yong tau fu one day. I have used the A1 fish curry once and it was good!

Blur Ting said...

OKC - Hmm, A1 is aptly named indeed :-)