Chicken curry, curry chicken - the other perfect way to enjoy

Curry Chicken is the act of "currying the chicken", the name generally derived from the action of adding curry mixture to chicken meat.

Chicken curry is the other way round- a curry flavored gravy is prepared and then chicken pieces are added to form a kind of stew.

Curry Chicken, or Chicken's the process of making this dish that makes them different, and you will not know it until you taste it, if indeed they make any difference

Order and sequence of chicken and curry aside, there are just so many known ways of cooking chicken curry and each family will claim itself to have a home recipe, passed-down recipe, or even secret recipe. Common name "Mom's Chicken Curry" ..."Grandma's Chicken curry.

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.).

And when it comes to the curry itself, it's the curry powder along with an array of other spices mixed to form a sauce to blend in with the chicken, that makes chicken curry different in each household. And that's what make Malaysian Kari Ayam or Chicken Curry; Indian chicken-vindaloo type curries; Thai green or red chicken curry. In Singapore, we just call it Chicken Curry. No other names, I think.

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 dimension 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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