So you have inspired me to acquire a little curry leaf plant. He's small and cute and smells fabulous. Won't be big enough for plucking for a couple years, though, but I bet an expedition to Devon Ave on the north side of Chicago will get me some (and samosas!).
Might be able to get asafoetida in my neighborhood, can definitely get all the varieties of lentils.
Then I'll have to decide which recipe to try first with all the proper ingredients!
I'm thrilled, Julie! Thanks for letting me know. When I lived in the US, I always had a curry leaf plant - it went out in the spring and came back in for the fall and winter. Let me know if you have any questions about ingredients, and let me know how your first recipe works! :)
I can't wait to try this! Any thoughts or modifications if I use boneless dark meat cuts? Also, I have never heard this sentiment said so succinctly, but I love this: "And a fundamental belief that the politicization of ancient texts, an interpretation to suit a certain purpose, will not dictate how I behave. Or what I eat."
Thanks so much, Sarah! So if you use boneless chicken thighs, and cut them up into, say, 2-inch pieces, cooking time, after you put the chicken into the sauce, will be around 20 minutes. Also (and I should have said this in the post), if you do use boneless chicken, or pieces of chicken breast, since the cooking time for the chicken is much shorter, cook the curry for a bit longer - to allow the flavors to marry - before adding in the chicken. Let me know how it is! :)
So you have inspired me to acquire a little curry leaf plant. He's small and cute and smells fabulous. Won't be big enough for plucking for a couple years, though, but I bet an expedition to Devon Ave on the north side of Chicago will get me some (and samosas!).
Might be able to get asafoetida in my neighborhood, can definitely get all the varieties of lentils.
Then I'll have to decide which recipe to try first with all the proper ingredients!
Oh and as far as samosas go....I'll definitely be posting a recipe for mine in the not-to-distant future. :)
I'm thrilled, Julie! Thanks for letting me know. When I lived in the US, I always had a curry leaf plant - it went out in the spring and came back in for the fall and winter. Let me know if you have any questions about ingredients, and let me know how your first recipe works! :)
I can't wait to try this! Any thoughts or modifications if I use boneless dark meat cuts? Also, I have never heard this sentiment said so succinctly, but I love this: "And a fundamental belief that the politicization of ancient texts, an interpretation to suit a certain purpose, will not dictate how I behave. Or what I eat."
Thanks so much, Sarah! So if you use boneless chicken thighs, and cut them up into, say, 2-inch pieces, cooking time, after you put the chicken into the sauce, will be around 20 minutes. Also (and I should have said this in the post), if you do use boneless chicken, or pieces of chicken breast, since the cooking time for the chicken is much shorter, cook the curry for a bit longer - to allow the flavors to marry - before adding in the chicken. Let me know how it is! :)