For more than a decade, I searched for the best make-it-at-home chicken tikka masala recipe. I’d tried every sauce mix I could find, from jars to packets to powders, to no avail.
Then, in 2015, I took an Indian cooking class, and it all started to make sense. I could make my own curries at home! It no longer felt futile!
With my new-found skills at hand, I’ve made curry a few times – and one of my favorite versions is chicken korma, the sweet, savory, flavorful national dish of Bangladesh.
I’m not going to run a recipe here, because I straight lifted it from the New York Times, and the Gray Lady needs the clicks. But check it out. Well worth your time, and a relatively easy weeknight meal.
Having a blog and a baby simultaneously are hard.
We knew this, of course, but it still bears repeating. Having time to cook sophisticated meals in the midst of my grow-your-own-roommate project is challenging.
Luckily, Russia’s national soup, shchi, was not sophisticated.
Ha! I’m back. And I have a new co-conspirator.
The theme of this blog is to break the food cycle. And one of my staples – that I sometimes get tired of, in large part because it always tastes the same – is curry.
This will not be a blog about cooking machboos.
I’ve already written about machboos, and I did not much change the recipe from when I made it for Qatar last August. The only real change I made was to use chicken thighs, which somehow made an excellent dish even better.