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Hey Gary and Cali
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Little Steven
Posts: 28,817
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Nice looking recipe! Maybe Gary and Cali have been sleeping.Sandy Springs & Dawsonville Ga
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Been busy. Interesting, this is more or less how we cook curry both ingredient and procedure wise, except we
1) use way more onion to yield more/thicker gravy
2) finely chop onion, garlic, ginger, saute longer, omit blender
3) omit cream or substitute with coconut cream
4) no BGE (what's the point?), cook in enameled CI dutch oven, initial prep on stove, finish in oven with lid on... stir every so often, cook duration varies by type of meat
Our go to curry powder, Baba's from Malaysia:
(btw, the cooking instruction on package, which we don't follow, calls for additional spices but we never bothered, imagine how much better it could be, may be one of these days)
canuckland -
Here's a link to the recipe in the book, from the Serious Eats website:
http://www.seriouseats.com/recipes/2013/08/raghavan-iyer-ultimate-chicken-curry-from-indian-cooking-unfolded.html
Judy in San Diego
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