

This was my first time making curry chicken from scratch – chopping up individual spices and then blending all of them into a paste. This set of ingredients is almost identical to those of the ‘Malay Spicy Ayam Masak Merah‘: candlenuts, galangal, lemongrass, chillies, shallots etc. It was therefore amazing to see how a similar set of ingredients could churn out a different dish altogether.







