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| I love making curry, which offers a much greater return on energy expended than most meals. The key is started out with extended browning of some chopped onion. Just cook the onion while stirring pretty constantly for 10-15 minutes, until the onion's are getting dark (not burned) and the sugars are starting to caramelize. Those onions then become the base for the curry, giving a rich color and flavor, and just melt away into the sauce. When the onions are done, brown skinless chicken thighs (do not use the boneless variety, as they lack the necessary flavor), then your choice of curry spices, either a blend or mix in the pan ingredients. Since being introduced to Penzey's, a great source of spices, I lean towards their Vindaloo blend just because it's easy, although now and again I fall back on the mix your own experience because it adds a bit of surprise to each iteration. I add some raisins, perhaps a diced potato, and a healthy dose of hot pepper, fresh or dried. A few dollops of yogurt, perhaps a small bit of white wine, and let it all simmer for an hour or so until the tastes fully emerge. It's simple and very addictive. Served here with a green salad with a homemade nonfat yogurt dressing (Meda's specialty), a glass of wine, water delivered in monkeypod goblets my mother found at a garage sale, and hot flour tortillas in the old rice bowl made at Oahu Prison in the old days of prison industry. Whew. Good enough to eat. |