My dad bought home another loaf of roti peranchis aka “jiam tao lor dee” thinking that there would still be leftovers of the delicious kari ayam cooked from Madam Goh Kim Gek’s wonderful recipe. Well, there was probably like 2-3 pieces of potato, a few morsels of chicken and barely half a bowl of kuah left. Yes most of it has been savoured and devoured over the first loaf, not to mention the bee hoon puteh goreng which he cooked himself for dinner the night before to enjoy together with the curry chicken. If only I’d cooked a bigger pot. I promised him I’ll do so next time as he enjoyed the kari ayam tremendously. What to do with the leftover roti peranchis then? Good to make some Roti John with it!
Kari Ayam is a familiar favorite to most of us here at home. Different communities have their own versions, be it the Malays, Indians, Peranakans, Eurasians or the Chinese. Even within each ethnic group, one could easily find a plethora of variations to the which this dish is being prepared, differing by the concoction of spices or other ingredients used, and sometimes even with the process which the curry is being cooked. I remember reading someone exclaim that the number of ways we know of today to cook curry is as plentiful as the stars in the sky. Well, that is a lovely literary exaggeration if you ask me, but that said the piquant flavours which this dish is beautifully imbued with is by no means any less stellar.