Although I would be wary of presenting this dish as a specific example of Indian Chinese food (as I do not know its true heritage) it certainly represents a fusion of cooking methods and flavors.

When ever you read the travel guides like Lonely Planet they always make statements like, "make sure you eat like the locals do", "don't miss out on the street food". I haven't checked to see if those same statements are in the Indonesian Lonely Planet, and I'm not saying they are wrong, just that sometimes these statements are better suited to countries like Italy than the poorer third world countries.

Someone thought it would be a great idea to buy half a sheep so if the next few posts all contain lamb or mutton you know why. Although the recipe following was filed Indian cuisine, its actually a bit more of a fusion food, the recipe itself was adapted from one I gained from a Singaporean Indian. The use of tomato sauce is a dead give away.

"Wont it go off?" I hear you ask, well herein lies the answer to your question, though it may not necessarily put your mind at ease.

Very few foods found in Malaysia have not undergone some sort of cultural fusion, be that from the Chinese, Indians, British or Thai's from the north. This has  made for one of the most highly under-rated cuisines on the planet, and a plethora of fusion foods. (see Malay Cuisine) Outside the metropolitan regions of Malaysia and Indonesia a specific type of Kari Ayam is regularly served. This dish is always cooked with coconut milk, however not as creamy as the Thai curries, plenty of spice though not as intense as an Indian curry and almost always made from very very fresh chicken. By that I mean the cook is often seen wandering around with a parang (machette) in his hand shortly before preparation commences.  The dish is very similar in both Indonesia and Malaysia, however as most often is the case the Malay version is tastier as a result of the higher quality and more ready and wider range of available ingredients. I am sure there are tens of millions of Indonesians out there that would swear the kari ayam cooked in there province or region is far superior than anywhere else much the same as "my grandmother cooks the best chicken soup".