This recipe reminds me of the comforting curry from my local Chinese takeout. Mild and sweet, it’s great on a Friday night with some Chinese beers, a good DVD and your loved one to share it with. I had to experiment a few times to get the flavors right. The secret is adding star anise – it gives the curry a gorgeous aroma. If you’re feeling lazy, forget the flatbread, and serve it with some rice or try my easy Cilantro Couscous recipe. I do, however, like to cook the chicken separately as I think that way it has more flavor, and adding it to the curry at the last moment ensures that its flavor isn’t lost in the sauce. Then again, if you’re pushed for time, just throw in the chicken pieces after the ginger in step 2 below. Who says only Indians do good curries?
© 2006 Ching-He Huang. All rights reserved.