Curry Chicken version 5.0

I cannot emphasize how much I love a good dish of chicken curry, and having cooked this dish for no less than 50 times, I'm constantly modifying the taste of it to strike a balance between the fantastically fragrant Indian variant, and the Chinese one where spicy curry is preferred. Previously, I've always cooked my curry to taste real spicy, that some friends cannot take it! Haha, and some of them also prefer a nice fragrant indian curry, so by chance, yesterday while having breakfast at Bukit Timah Hawker Centre, I decided to go to the Indian Spice stall in the market section to get some indian curry mix.

The indian lady at the stall was busy on her handphone, apparently so engrossed in her chat that I wanted to go back after she was done. Thankfully she decided that she would attend to me first. As I saw her add the different pastes into the mix, I couldn't help but to ask her what exactly was the mix made of. To my pleasant surprise, she slowly went through the different ingredients in the paste, and even showed me the raw versions she had in her stall. Previously, I've only been told of a curry that has got curry powder, coriander powder, and turmeric powder. Then after looking at what's in her curry, there's also things like cumin, fennel, five star, and some others which I don't know what they are called in english. Although my mum was rather taken aback by the $10 I spent on a few packets of powder, I felt it was $10 for a good lesson on the essentials to make a good curry!



The curry mix. As uninteresting as it may seem, its the foundation to a good dish.



The lemon grass, garlic, onion and some ginger which brings in extra fragrance.



Of course, the star of the show. No chicken, no curry. Fresh ones are of course preferred.



This time round, I never use the chilli paste my mum prepares. Although its spicy the way I like it, its not 'indian' enough. Which is why the curry appears rather orange.



Tada, indian curry! The taste is very good! Fragrant, not so spicy, thick without too much coconut milk. Hahaha I shall cook this for the faint-hearted, anti-chilli people next time. My sisters also cast unanimous votes that this curry was better (since they can't take the spicy one I cook). Hoho another level up for my curry chicken, let's see if I can find alternatives to fish, mutton or vegetables or not.

I hope this coming week will be fun. Fingers crossed.