Chicken curry 11 March 2007, 04:00

March 5, 2007

From Joy, Country Captain or East India Chicken Curry.

Substituted red bell pepper for green and skipped adding currants or almonds or whatever. Full of tomatoes. Had a disjointed frying chicken delivered. I’d forgotten the bliss of basmati rice. Tasty hot curry made with the max 3 teaspoons of Vietnamese-labelled Madras curry powder, a curiously underwhelming spice mix.

Regarding this curry powder: I made the Vietnamese chicken curry again recently too, upping the cardamom quotient and making a couple of other adjustments which I wrote down somewhere. Good results. But I could not for the life of me find the recipe for Vietnamese curry powder which I used that first time. Help me out? Anyone?

Next curry is chickpea, heavy on substitutions for powders of mango and pomegranate seed. I need to get down to 34 Avenue.

Tonight was guacamole and Tostitos™, with refried Romano beans from ma’s recipe, whole wheat tortillas, extra old cheddar, Pace salsa (not as good as it tasted in high school), sour cream. No sniping at Randy’s Vinyl Tap. All eaten, not pictured here.

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