Recreating Kari Ayam in India!

I'm part Singaporean/Malaysian in my food preferences. This love affair started in 2015 when I first landed in the tiny red dot. To be honest, I had my reservations... I mean sure the other side was welcoming and courteous, flirted with the knock out combination of flavor profile, wooed me with its sauces and dips and desserts. But I wasn't impressed.

A couple of months into this courtship I discovered a few bakeries in Sunset Way, Clementi where I resided. I developed Itender feelings for the opposite side when I tasted the Custard Puffs,Lemon Tarts and Moon Cakes. But I still wasn't ready to commit.

I was only a month away from leaving the city when I whole heatedly fell in love with Singaporean/Malay food. It happened over Hiananese Chicken Rice and Kaya Toast. Kaya Toast with soft boiled eggs and some steaming Teh is what heaven-on-earth feels like. It is one of the best things I've ever fed myself and to this day remains on top of my death-row/ last day on earth list.

By the time I felt SG, I was a convert. And thus came about this insatiable need to make or eat the food I loved so much. Thistime in India, as the winter set in, I wanted nothing more than some of that steaming Ayam Kari and sticky rice. So I googled it up,bought the ingredients, and set about cooking it. 2 hrs later all I can say is I'm a very satisfied woman to have had my fill of Ayam Kari. So shamelessly, I might add.

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