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.
A few weeks ago, I had a particularly busy weekend.
The East Multnomah Soil and Water Conservation District had its annual native plant sale on Saturday, and I picked up some new low-maintenance plants for the garden. But since I was already going to be working outside – and because the weather was so freakin’ great for February – Emily and I went up to our favorite garden center, Cistus Nursery up on Sauvie Island.
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.
Sometimes I screw up. And sometimes I really screw up.
Grated taro (and unrelated, Basque sidra) ready for placement in the Corningware.
This project didn’t happen by accident. Many years ago, I was scouring the interwebs for ideas for new meals, when I came across a sweet potato-and-peanut dish from West Africa. It opened my eyes to some new ways of cooking, and it was delicious.