Chicken Curry All The Way

It's so easy for us to do chicken curry at home as a brainless meal. There'll always be two pieces of frozen chicken thighs and boneless breast fillets stocked; the spices and condiments are sitting in the larder, along with BABA's meat curry powder. (No way I'm pounding or assembling anything to make meat curry powder.) This kitchen usually does it the dhansak style or as murgh kari and a fuss-free prate-stall type of chicken curry. All our iterations are spicy. The closest to this that isn't too spicy is the tomato version as murgh makhani. All curries are good to freeze and be kept for two weeks, making for two good meals. If you don't have potatoes in there, it could be kept for a month.

I can do chicken curry as well as the man could, so he can't complain about it. JUST EAT. Hahaha. I cooked up a small pot of chicken curry that night. But good gawwwd, CHICKEN. I avoid the meat, and just take the curry and potatoes. This is why if I cook this dish, there'll always be sides because I eat them. And for total randomness, I threw in lightly stir-fried greens, and seared a herb-crusted barramundi. The Kühlbarra barramundi had sat in the freezer for too long (maybe eight months) and I wanted to use it up. Okay, a mish-mash Singapore-home-style dinner done. #ImpieCooks2020 

Everyone who bothers to cook something in their kitchen, will eventually wander around to boiling up a pot of chicken curry, and will have their own iteration of it. While you could experiment with flavors and spices, you can't go very wrong with this dish. (Although I've tasted really lame versions.) If there's always chicken curry catered at Chinese funerals, then it stands to reason that besides gyoza cooked in ten ways, this is also a brainless lockdown 'circuit breaker' dish for many of us too. 😂