As an honorary Indian by marriage and daughter-in-law of someone who makes a mean chicken curry, I have long felt it is a skill I should have. I quickly realized that being taught by someone who has made it thousands of times over the years is not an easy feat. The instructions tend to include phrases like, “a little bit of this” and “some of that”. Nevertheless, for a few years now I have attempted to make chicken curry again and again by trying to reproduce what I had observed and simply experimenting with small changes. It never turned out bad, per se, just not quite good. I’d rate most of my attempts somewhere in the range of “edible”.
Finally, I decided to go the route I usually do when I taste something I like and want to make it at home. I googled it. Now, there are tons of ways to make it, but luckily enough I found a spectacular recipe for chicken curry right away. I’ve modified it slightly according to my tastes and the ingredients I keep in my kitchen: Continue reading