Posted November 14, 2010on:
Despite my dislike of chilli, I love to eat curry dishes and my favourite is none other that a hearty bowl of chicken curry! I usually keep it simple with just chicken and potatoes, which you can see here.
I fry them gently to give them that savoury taste on the outside, then put them aside until the ending.
Next here is the aromatic rempah that was made the day before. It’s basically a Malay spice paste, made by grinding together various ingredients such as dried shrimps, belachan, garlic, tumeric, ginger, onion, etc.
Then we fry the rempah to unlock its delicious flavours! I started drooling at this point already 😀
Then I threw in the chicken chunks to fry together with the rempah so as to impart the flavours into the meat.
Next component is the coconut milk, made by grating the white coconut meat.
Then you take that grated coconut, add warm water and start squeezing the shavings. Repeat with more water until the liquid thickens, then strain it to finally get the coconut milk.
Add that to the rempah and chicken in the wok and leave it to simmer.
After awhile, it’s all ready to serve piping hot to our hungry stomachs! Lots of crusty bread is definitely needed to finish up all the curry 😀