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Malaysia

Coconut Chicken Curry? Yes, please.

I've never been good at curries.  Mine are always too dry or too mushy.  I have not mastered the art of the curry sauce until tonight.  This dish is simple and amazing. I followed the recipe from MalaysiaFood.net which can be found here. The recipe calls for Malaysian meat curry powder which I didn't have, could not find and could not order.  Therefore, I made my own concoction using:

10 whole cloves
10 whole black
peppercorns
4 whole cardamom pods
1 cinnamon stick (about
2-inches/5 cm)
4 whole dried red chilies
4 tbsp coriander seeds
2 tbsp cumin seeds
1 tsp fennel seeds
1 tsp turmeric 
Essentially, you toast all ingredient then grind them to a powder. 


 Rating: Easy 8.5 out of 10.
The flavors were lovely and the consistency of the sauce was delightful.  The only drawback was the small bits of spices that didn't thoroughly grind in the mortar.  Next time I will invest in a coffee grinder and dedicate it to spices. 
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