Wednesday, February 22, 2006

Claypot Chicken Curry

This is what curry is all about - even the 'flies' could tell it was a good curry. They hung around the pot while it was cooking. I made this curry using a lontong paste (recipe from kc) which I made from scratch. It tasted so much more flavoursome, richer and more authentic than those store paste. I like my curry with heaps of gravy and a layer of curry oil on top. The gravy was rich and hot - went very well with rice.


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