chicken curry
I made curry last night, a chicken curry. I was modifying my friend Mary Anne's recipe from her book, A Taste of Serendib. It came out well, but not as spicy as it is supposed to be. I used a curry powder I haven't used before, and a chili powder I also have never used previously. Between those two, it lacks heat. Lots of lovely flavor, though. Had a bowl for breakfast this morning.
Other notes to myself? Unless space in the pan is an issue, double the recipe next time. Okay, so it means chopping a gajillion onions, but other that that it is much more efficient. What else? Use 1.5 - 2.5 times the amount of mustard seed & cumin seed she suggests. Make sure to use all the onions - that's what forms the lovely sauce. Her cooking time is a minimum - if the meat is covered so it doesn't dry out, longer is better. Trader Joe's frozen naan does quite nicely. And, as is the case with so many stews, curry is better the next day, when all the flavors have had a chance to soak in.
I have lots of cumin seed and mustard seed that need using. With the chilly weather, curries seem like good food. I suspect I'll tackle more of them soon. I want to cook them often enough that I can assemble them without referring to a cookbook, and understand what the various spices offer well enough that I can compose my own variations on various themes.
Other notes to myself? Unless space in the pan is an issue, double the recipe next time. Okay, so it means chopping a gajillion onions, but other that that it is much more efficient. What else? Use 1.5 - 2.5 times the amount of mustard seed & cumin seed she suggests. Make sure to use all the onions - that's what forms the lovely sauce. Her cooking time is a minimum - if the meat is covered so it doesn't dry out, longer is better. Trader Joe's frozen naan does quite nicely. And, as is the case with so many stews, curry is better the next day, when all the flavors have had a chance to soak in.
I have lots of cumin seed and mustard seed that need using. With the chilly weather, curries seem like good food. I suspect I'll tackle more of them soon. I want to cook them often enough that I can assemble them without referring to a cookbook, and understand what the various spices offer well enough that I can compose my own variations on various themes.