Curry is one of my sister's specialties, and this is more akin to Japanese curry, which tends to be on the sweeter, rather than the spicy side. When you bite into a mouthful, what you get is BIG flavor, which is unprecedented, especially with chicken curry. The problem with curry is that the chicken is stewed, so that even if you stir-fried the chicken first, it loses its flavor to the liquid base.

Her secret is that most of the flavor is contained in the caramelized onions. Soy sauce and sugar and the right amount of heat will bring out the full flavor, and seal it in the onions. In addition, the use of dark meat will make for juicy meat, whereas white meat tends to be striated and dry. Lastly, the separate cooking of vegetables and the meat, only to combine them in the late stages of cooking is the final touch to an absolutely scrumptious meal.

Labels: asian, curry