Dat Curreh!

When I took Syla out, I took her to a nice indian restaurant. We had curry and it reminded me how much I really enjoyed it. I’ve been craving ever since I polished off the leftovers so I’ve attempted it, here’s what I did: 

Meat:

3 chicken breasts cut up into chunks

Marinade:

1 Tbls Lemon Juice
2 Tsp Cumin
1 Tsp Cinnamon
2 Tsp Black Pepper (ground)
1/2 Tsp White Pepper (ground)
1/2 Tsp Ground Ginger
1/2 Tsp Salt
Milk

Curry:

Butter 
1 Medium Jalapeno Pepper
8 oz Tomato Sauce
1 Cup Heavy Cream
1 Tbls Ground Coriander
2 Tsp Garlic Powder (or three small/two medium cloves of garlic)
3 Tsp Tumeric
1 Tsp Ground Ginger 
1 Tsp Fenugreek
2 Tsp Salt
1 Tsp Black Pepper
2 Tsp White Pepper
1/4 Tsp Allspice
2 Tsp Dry Mustard
Saffron

Okay, start er up and thaw dat chicken. Mix up that marinade, dusty stuff first in a ziplock bag. Add milk to suit the amount of chicken you have. I tried to find yogurt to marinade in but no dice today. If you have that, use a cup of yogurt instead. Not greek though, you don’t want sour yogurt, go for the normal sweeter stuff. Once you have it mixed, let it sit to infuse a bit. Chop up the chicken, drop it in. Toss into fridge for an hour or two. At this point you should creep udner your table and lay in wait to pounce upon any chance passers by. It never hurts to keep those killer instincts honed.

Next heat up a skillet and then dice up a jalapeno really fine, as small as you can get it. Then melt butter some butter in a skillet and saute it up over low heat for about a minute and a half. If you’re going cloves of garlic, saute them with the jalapeno. It’s a pain in the ass to get ginger root up here, but if you want to use that instead of the powdered ginger, feel free to saute that here too. Then add in the spices and roast em for a minute more. Then add in your saffron, but barely add any, just a pinch will do. Mix in the heavy cream and tomato sauce and let it simmer, setting the timer for ~twenty minutes.

After about twelve minutes into your timer, heat up another skillet to medium-high heat. Cook up that chicken using the marinade as fluid. Should take you about 8 minutes to cook it nicely, then you can pop the chicken into the curry (it should’ve thickened by now) and reset your timer for another 10 minutes. Bam, done. 

Remember to make your dish look pretty with a sprig of parsley or cilantro on top. 

Serve directly with: 

Naan/Pan. If you know how, start mixing it once you start cooking the chicken and start cooking once the chicken goes into the curry. 
Rice: Start cooking it just before you start cooking the chicken.Tortillas: You lazy bum, buying store-made tortillas. Start heating 5 minutes before the end. 

Sides that mesh well: 

Thinly sliced mangos
Cucumber slices
Salads
Fruit Milkshakes 
Chick Peas
Fried slices of potato
And if you want to go super hardcore, go with indian cheeses, stuff like palek paneer