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.
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.
After spending two weeks in Europe, it was back to the grindstone – with another trip to the Muslim world.
This time, I was cooking Nihari, a national dish of Pakistan, and a contrast from the rice-and-meat heavy influence of most of the Middle East. Hell, in the U.S., we’d call this fusion cuisine – a mix of Indian and Middle Eastern influences.
I’ve made South Asian foods for years, and it’s usually in a pretty rote pattern:
- Chop and sauté onions and chicken.
- Add curry paste and some sort of milk.
- Add assorted vegetables, serve over rice.
There’s a reason I stick to the formula – it’s simple, and generally adequate. When you’re just looking for some Thai red curry on a Tuesday night, why mess with a simple formula?