Chinese Curry Chicken With Home-Made Curry Paste
This was my first time making curry chicken from scratch – chopping up individual spices and then blending all of them into a paste. This set of ingredients is almost identical to those of the ‘Malay Spicy Ayam Masak Merah‘: candlenuts, galangal, lemongrass, chillies, shallots etc. It was therefore amazing to see how a similar set of ingredients could churn out a different dish altogether.
What also fascinated me was the fact that as long as the right combination of spices is used, there isn’t a need to use curry powder anymore. In fact, I am more in favour of making curry this way as it helps to reduce the bitter aftertaste that is inherent in the powder. Using this paste and curry leaves in place of curry powder also helps to avoid leaving behind a strong curry smell in my kitchen and having it on my clothes after all the cooking is done (which happens all the time)!
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