No...this has nothing to do with my computer or calling for tech support. I may just jinx it, but it's running fine thank you. When I first got the darn thing I spent "days" (no exaggeration) on the phone with India trying to get it working right, consequently I learned an incredible amount about the country. One thing I can tell you for sure is they have great food!
Yumm...I know it doesn't look pretty, but some times the best things are the ones in the plainest packages and believe me, this dish is far from bland!
Recently, I've almost made it my life's work to cook curry - well, really, if you want to know the truth, I've been trying to convince the big guy that's curry's a good thing. I'll do without peas in the house, or even salmon, but I will not give up curry. I love the flavors and there's b'zillions of different kinds of curries to be enjoyed - why Thai cooking alone has red, green and yellow, some with coconut milk, some without. Indian curries change ingredients according to the various regions in the country; the Caribbean Islands have their own styles of curried food, Japan and China have curry flavors unique to their countries as well. Curry is not a single spice but a combination of them and may contain tumeric along with coriander, ginger, garlic, chilies, pepper, cinnamon, cloves, nutmeg, cardamom, cumin, tamarind...the sky's the limit. Some are very mildly flavored while others, like Britain's Vindaloo, is the absolute hottest dish you'll find on the planet - not for the faint hearted that's for sure. So now that you've had your Home Ec lesson for the day...
This recipe for Indian Yogurt Chicken is very easy to put together and quite delicious. Download Indian Yogurt Chicken. It is not, repeat, not spicy hot so if you want some heat, you'll have to add your own (more cayenne would help, or even some Sirachi). It is important to use fresh spices, so if you haven't used the coriander in your spice cabinet in a while, please pitch it and head out to your local bulk food merchant and buy some fresh. It'll make the world of difference in the finished product. You'll see from the picture that I didn't grind the spices to a really fine powder - I should have, and remember, if you're using whole spices, you've got to grind them BEFORE you add the onion mixture.
I know there are far more complex recipes for curried chicken out there; however, this is really quick, very easy and gives good results. Enjoy!
This sure sounds different and gooood!
Thanks for the recipe
Posted by: Betty | 05/28/2009 at 09:03 AM