I love Indian food, but I never really tried to make it on my own. That’s why I was really excited when I decided to try adding a curry dish to my Rubber Chicken lineup. All I had to start with was my chicken from my original roasted chicken and some mysterious spices from Penzey’s. Anything could have happened.
The chicken curry recipes I found were much more complicated than I wanted to do. I basically combined a bunch of things that sounded good into a final, fast and easy recipe that I served with rice that I made with a bit of chicken broth, some cumin and/or Vindaloo seasoning, a few raisins, a little cinnamon, and some slivered almonds (kind of a riff on a Chicken Picadillo recipe I made, but in rice form).
What I Learned in the Making:
- This is a lot easier than you think to make and takes a very short time.
- If you don’t have raisins for the rice, any dried fruit will do, frankly, but if you don’t have the almonds, don’t use a substitute, just leave them out.
- I blended a curry powder from Trader Joe and a Sweet Curry powder from Penzeys with just a little bit of water to make my paste.
- I learned that you really have to shake canned coconut milk before you open the jar.