Chicken curry from "Indian Cooking for Everyone". This was a good recipe, but I made what I consider two mistakes: the canned tomatoes I used were too firm, and there were too many of them. Unappetizing. Also, I think chicken on the bone would be more tender and flavorful. Next time.
We also had TJ's naan (Carter's favorite) and roasted cauliflower. I was going to do the roast a whole head of cauliflower thing, but that takes too long. I did use the sauce suggested in the NYT, sort of a romesco, with anchovies, garlic, almonds and parsley. Good, if too heavy on the anchovies.
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