Malaysian Chicken Curry

For some reason, I had an aversion making any curry from scratch with no real logical reason. However, after watching a Malaysian student from the Swinburne World Kitchen prepare this curry, it put me at ease and decided to make this as well. There are days where modesty goes outside the window and I am waving my hands and screaming this curry is amazing (Yes, our kitchen is a crazy environment with lots of energy).  The preparation was a great reminder of why I enjoy cooking so much. One of the reasons are the natural aromas that are produced when cutting, slicing, using a motar and pestle. It creates this calming atmosphere where curious family members wondering what’s cooking in the kitchen. While I do sometimes, purchase ready made sauces, I have been making the slow intention of preparing my own sauces, marinades and condiments in small batches.

I read an article from Jun & Tonic (Malaysian engineer turned cook and food writer) regarding the culinary aspects of making Malaysian curry which was fascinating to read and learn.  I was left feeling grateful as it a priverlage when people share about their culture and food that I can also share this with others. Also it is so important to give where credit is due enabling us to connect, build each other and learn. It saddens me when I hear when work/ideas are taken by someone else and they present as it was their work.  Sometimes, I enjoy creating a new recipe and understands the work that is involved after many trial and errors.

For this recipe, please visit:Malaysian Chicken Curry