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Currying flavor
By Ann | March 17, 2008
Apologies for brief hiatus — last week was not a good week in the kitchen, what with my cold and also guinea pig, er, I mean, husband, away, but Cooking the Books is now back with another edition of The Martha Stewart Living Cookbook: The New Classics! Today’s recipe is southern Indian chicken curry with mustard seeds, which Martha says was inspired by cookbook author Madhur Jaffrey’s lamb curry.
Frankly, I had my doubts about this recipe as Martha is not known for ethnic flavors or spice, but… I was totally wrong. Even without the optional curry leaves, which I couldn’t find, this dish was spicy, complex and exotic. The chilies added a sunny amount of heat, softened by the cinnamon and mustard seeds, and the chicken — I used white meat, though the recipe calls for thighs — was tender. I tried to create a little thali in the photo above, serving the curry with raita, as suggested, and basmati rice pilaf. Surprisingly, I’d have to say this is my favorite recipe from this cookbook to date. Ethnic Martha — who knew? (I’m also happy to report that I’ve now made two recipes from the “poultry” chapter and can now move on to another section, perhaps “meat.” Stay tuned.)
Topics: Cooking the Books |
One Response to “Currying flavor”
Comments
« Did you taste your food? | Home | I’m not Irish, but I still like cabbage »
March 18th, 2008 at 12:43 pm
The dish had terrific balance — I loved the freshness of the raita after the spicy heat of the curry sauce. A total winner.