When I was young, I used to not able to stomach spicy food. In fact, as a kid, I’m pretty fussy bout food. I choose what to put into my mouth and what not. I also, terrible me, always refuse to finish my food. I would usually complaint I’m full, and then my nanny’s daughter (the one who usually feeds me), would urge me for three spoons more. The naughty I would keep count and at the third mouthful, I would declare “Finished!” she used to be amaze, at such tender age it is impossible to con me. Although, I could not eat much but the miracle thing is, I’m still as chubby and red as ever with a huge rounded tummy. My dad used to joke there must be air inside there.
Somehow, as I grew up, I learnt to stomach more and more spicy food. By the time I shifted over to live independently in KL, I even developed a liking towards spicy food. In fact thinking of spicy food makes me salivate. I love Indian curries, I love Malay rendang and sambal, and of course all the spicy Chinese cuisines. I also seek for various spicy foods from all over other than Malaysia.
Therefore, nowadays, I have been seeking out to cook something spicy at home. Had always been a dream of mine, thinking of what I could conjure up with spices and chilies available locally. I always crave for the long-gone authentic home cooked Indian food that I get to eat during Deepavali in my friends’ house.
Thanks to Kitchen Capers, I had been exposed to both authentic Singaporean and Malaysian food and its simplicity in the making. There were many spicy Asian dishes featured there and it opened up so many possibilities for me to spice up my life!
This version of curry is not so spicy but nonetheless a real treat to the taste buds. You can get the forum version here but I have added curry leaves for kick and omitted some ingredients I did not have in hands. This is a real tasty treat and how I wish I could have had it with my chapatti.
6 pcs chicken upper thigh (chopped into 2 sections)
2 onions (diced)
50 g butter
120g plain yoghurt
150 ml UHT milk
10 pcs cardamom seeds
Bunch of curry leaves
Salt and black pepper to taste
2 tbsp Coriander seeds
1 tbsp Cumin seeds
1. Pound the spices together with mortar and pestle (You can also use a grinder)
2. Heat up wok with butter and add onion to sauté till soft and slightly browned
3. Add cardamom seeds and curry leaves to fry till fragrant
4. Add spice mix and stir fry to mix evenly
5. Add chicken and yoghurt
6. Stir to mix and then add the milk
7. Cover the wok and simmer to cook over medium heat for 30 minutes
Serves 4-6 people