Make this tried and tested recipe for chicken curry, Malaysian style, and specifically, of Penang Nonya cuisine, that presents a heart-warming, complex spicy blend of wonderfully natural flavours.
Seriously, I have an obsession with chicken curry and it is one that I have been somewhat compulsive in my efforts to attain perfection! You see, in the old days, recipes related to me by my mother were nothing like recipes that we easily find today with precise lists of ingredients, amounts and instructions. My parents eye-balled each ingredient’s proportions relative to every other, almost instinctively.
There was also the matter of the scale of the food dishes that were prepared in the old days. In the 1950’s to 60’s, large families were the norm, so preparing food meant that it was quite a ‘bulk-cooking’ operation in the kitchen. In my family, my parents cooked meals to feed 10, or more, at the table almost every single day. Now, in my own tiny family of two (just hubby and me), it’s pretty challenging to have to adjust proportions which were not quite so precise in the first place!
Still, my love for curry leaves me with no end in sight towards finding the next great curry recipe. I must admit that I always seek to create curry spice pastes from scratch. Nothing is more satisfying for me than gathering together wonderfully colourful, aromatic and pungent spices and condiments, then pounding or blending them into a lovely saffron-coloured spice paste or rempah. I avoid recipes using commercially made curry pastes, simply because I like to have the least possible processed ingredients in my food. I know some people swear by particular brands of curry paste, and I am sure their curries taste wonderful!
So here is a tried and tested recipe for chicken curry, Malaysian style, and specifically, of Penang Nonya cuisine, that presents a heart-warming, complex spicy blend of wonderfully natural flavours. Curry always come together better the next day, so prepare this a day ahead to enjoy a much more enhanced flavour!