Anyone else trying to conquer the mystical art of Chicken Curry Pinoy style, or is it just me doomed to wander the culinary Bermuda Triangle? I mean, what kind of sorcery is this that mixes coconut milk, turmeric, and a rebellious assortment of Filipino spices? One moment you’re following the recipe like a devoted disciple, and the next, your curry is as confused as a tricycle driver in EDSA traffic.
So, for those brave enough to experiment, what’s your secret trick? Do you dare add a dash of calamansi for that extra tang, or is it all just a desperate scramble to cover up the ‘unique’ flavors of our beloved pantry supplies? And while we’re at it, anyone successfully avoided transforming it into an accidental fusion of adobo and curry? Share your tips, tricks, or even your epic fails… because clearly, we need all the assistance we can get to crack this nut!