If I have to name the signature Malaysian dish, certainly it goes to curry. Be it any special occasion or any meal of the day – breakfast, lunch, dinner or supper, you can easily find curry to be served. It could be chicken curry, fish head curry, beef curry, vegetarian curry, lamb curry… , cooked in different styles – Chinese, Malay, Nyonya, Indian, Thai or even Japanese.
Basically, you don’t need any good reason to whip up this dish as it is always everyone’s favourite dish. I cook this dish very often for it is not only tasty but also easy to cook. The ingredients used in my recipe are easy to find, from the market or my garden.
My family used to always complaint they are not having enough of it until I added a 30cm Mauve Pink round French oven from Le Creuset into my cookware collection. It is the right size for me to prepare a big pot of it, to last from lunch until dinner. Sometimes, we even keep it for next day’s breakfast, to go with Roti Jala or Roti Canai.
With Le Creuset’s enameled cast iron, it can retains the heat very well hence maintain the chicken to be moisture and succulent during simmering or even few hours after the dish is cooked.
I cannot deny that Le Creuset do a wonder magic on my curry chicken as its heavy lid enables the steam to trap inside the pot, giving the dish an extra aroma and flavor without having to add in any other flavouring. As such, I substitute coconut milk with chicken stock and let Le Creuset to enhance the depth of sweetness.
I couldn’t resist to cook curry chicken with my Le Creuset French oven over and over again. Be it for simple meal or any special occasion, it never goes wrong with my best kitchenmate – Le Creuset.