When I was in high school, I had a friend whose mom made the best curry EVER. Sometimes if I was lucky, she’d bring me some. My family didn’t eat curry. They claim to not like it. So.
Back in 2001 when I moved to NY, the family I worked for as a nanny ate a lot of curry. The mom made her own curry out of toasted spices–just like my friend’s mom. I was in heaven.
Then I met my husband–also a lover of curry. In fact, I think most of our dates centered around eating at Indian restaurants. It was our tradition. When I first got pregnant, I ate at my favorite restaurant, Rangoli, after all of my prenatal appointments. And when we were in Norway the summer of 2004 (when I was pregnant) we sought out Indian food there. We just love it.
However….when it comes to making curry I’m not the greatest. I try so, so hard. It’s always edible, just not as authentic. What can I do?
I bought a great book on clearance at Borders back in 2002 (in the midst of dating my husband) with hopes of becoming great at making Indian food. Mostly I make one or two recipes because they are easy and I usually have all the ingredients on had.
(Locals–I just found out about a new spice store up in Salt Lake City run by an Indian man. I’m going to check it out and take pictures. The word from my Aunt Robin is that they are fresh in bulk. Be still my heart.)
Anyway, I’m making Balti Butter Chicken tonight. I’m salivating at the thought. It’s one of the things my kids will actually eat these days. The little bums.
I make a few changes to the recipe (you can find it here). I like to puree the ingredients in my food processor (minus the onions) and pour it over frozen chicken breasts.
I let it marinate all day as the chicken thaws. The chicken gets very tender this way. (And I’m too scatterbrained to think ahead and thaw the chicken the day before.)
Sometime I’ll get around to taking “after” pictures. But for now, just imagine it.
We like to make Naan, too. This is a very simple rendition of the recipe from The Joy of Cooking. Since we started making it on our baking stone, it’s been exponentially better.
Here’s our menu:
And for dessert, if I could, we’d have Chai Cake with Honey Ginger Cream. We’ll have to settle for scraping the hoar frost off the leftover ice cream in the freezer.
Or you could try one of these:
*I highly recommend the curry powders from Penzey’s. They are really, really good. I have Rogan Josh and the Garam Masala.