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Sunday, December 1, 2013

Chicken Curry 咖喱鸡

This is going to be a short post. The great thing about this chicken curry - it is totally an awesome, fuss-free version of our Malaysian's favorite. I have this instant chicken curry paste by Tean's Gourmet to thank for - a love at first try for me.

I have more than once tried making my own version of chicken curry from scratch. My mom has been supplying me with both curry powder and chili powder ever since I moved here, both of which she got all the way from Singapore. They are the best, or so she says, and I must admit that she indeed makes very good chicken curry using those two.

I, however, have never developed enough skill in making a pot of chicken curry as good as my mom's, but I am nonetheless glad to say that I am more than happy with this instant curry paste for now. It took me a while before I decided to make a post on this despite its simplicity. Well, good things are meant to be shared! Give it a try if you have the chance and see for yourself if it is good enough to remind you of home!

Anyway, here it is - my quick fix chicken curry recipe with a slight twist - satisfaction guaranteed! *evil grin*

PS Absolutely great served with plain rice, Economy Fried Vermicelli 经济炒米粉, bread (especially the fluffy white kind; never mind the nutrition value for once - and try toasting it!), and roti canai!

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