The kind of homestyle weeknight braise that you’ll probably never find in a restaurant.

This version of Malaysian-Indian chicken curry uses store-bought curry powder such as Baba’s, but is taken up a notch with extra spices.

Sayaka’s grandmother made this dish often for the family, serving it straight from the pot to save time on washing up.

This is a traditional recipe originating from Jerantut, Pahang, and has since spread to neighbouring areas in the state.

The slow braise of ingredients in this pong teh coax out every bit of flavour, which means that it’s worth splurging on some good chicken and soy sauces for this dish.

Natasha learned how to make this dish from her mother (who she assumes learned it from her mother), and craves it on gloomy rainy days.