Easy Chicken Curry Recipe - Foodie's Favorite

My mom's chicken curry recipe was a favourite with the whole family; when I was young, I used to look forward to it so much. And when I had a craving for some of her chicken curry, I would say "Hey, mom. Could you make some chicken curry tonight?". Sometimes, she didn't. It's not that the ingredients for the chicken curry recipe was expensive. No, the main reason my mom couldn't make chicken curry as often as I would like it was due to lack of time. She would complain that she simply lacked the time to make it - it was a time-consuming dish to prepare. This was 15 years ago, when pre-mixed curry paste was not readily available on our supermarket shelves.

In today's fast-paced world, a lot of us just don't have a lot of time to spend in the kitchen, especially on hectic weekdays. But you know what? Maybe we don't have to. Maybe we can make great chicken curry a lot faster than my mom used to make. Khimyan Chicken Curry paste cuts down several hours' of work down to just 30 minutes. Yes. 30 minutes is all you need before you're enjoying a hearty and satisfying chicken curry.

For me, the interesting part of this curry chicken recipe is that, even though you're using Khimyan Chicken Curry paste, you can play around with the recipe so that it suits your taste or craving. If you like it Indian-style, just follow the recipe provided. If you're after a milder Chinese curry style, you can add a bit more coconut milk; it will give the curry a sweet taste, as well as cutting down on the spiciness a tad. You can call it Coconut Chicken curry! If you like the curry thick and flavorful, you can reduce the quantity of water used to make the curry more concentrated. If you're the health-conscious type, use low-fat milk instead of coconut milk. It's your chicken curry and it's all about giving you options so you can make it suit your taste.

When it comes to enjoying chicken curry, you can do it in a variety of ways. The Chinese love to eat it with rice and noodles. I like to use it as a spicy pasta sauce (you can try that!) The Indians love to eat it with Roti Canai, a savoury flatbread - this is a very popular way to eat chicken curry in Malaysia and Singapore. There is also a Malay snack known as a 'curry puff', a very popular afternoon snack in both Malaysian and Singapore. It's a type of pastry, very similar to the Empanada eaten in Latin America in the sense that it's stuffed, and in the curry puff's case, stuffed with a thick chicken curry. When you bite into the crispy pastry, the spicy chicken curry inside slowly drips into your mouth....are you drooling yet?