Saturday, October 27, 2007

Chicken curry, curry chicken

The main basic ingredients in this dish are chicken, curry, and in my opinion, coconut milk (what is chicken curry without the coconut milk, the lemak - Lemak is a culinary description in the Malay language which specifically refers to the presence of coconut milk which adds a distinctive richness to a dish.).

Spices generally depends on the cooking style -
-masala powder, saffron, ginger and so on (depending on cookery style)
-kunjit (yellow ginger)
-galangal (blue ginger)
-star anise

When onions are added, it tends to make the chicken curry sweeter. Of course, I still usually like my Singapore or Malaysia chicken curry with potatoes.

Chicken curry/curry chicken
Coconut Milk, Coriander, Onion, Sugar, Salt, Chili, Cumin, Fennel, Garlic, Turmeric, Cinnamon, and Star Anise

It's usually eaten with rice or roti (bread).

In Singapore, some of us like to search for the baguette when it comes to chicken curry. However, I found that brioche is so much a better choice, It's not that tough and chewy as baguette and have an eggy taste which adds another layer of of taste and dmianeional when paired with chicken curry.

(1) You can always eat them from the start, dipping with bread

(2) Or when you find that rice ran out and you only have bread, this the perfect time to let this instant sponge showcase

(3) A good brioche has the porosity like sponge, and soft just like sponge

(4) The plate is cleaned :p


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