I am not done with curry yet. As I’ve mentioned previously, I came up with est.30g of the Malaysian curry powder that I made (and needed to use within 2 months!). First I came up with the Malay lamb korma (of BBC Food). What next?
So… I used some of the extra curry powder on chicken–does that automatically make the chicken into chicken curry? I do not know. However, below are pictures of what I made. And what went into it:
groundnut oil for sauteing
Malaysian curry powder
salt to taste
Can anyone tell me what a real chicken curry should be? What should be in it, and what should NOT be in it(!)? However, whatever I came up with, it was still delish 🙂