After convincing myself that after this holiday weekend’s food extravaganza I REALLY shouldn’t be ordering us pizza (especially considering I did no cooking at all), I decided to tackle another recipe from my Indian cookbook last night. The curry, made with onions, tomatoes, garlic and an assortment of spices, turned out a little more soupy than I thought it would but that could be because I decided to use boneless chicken instead of bone-in chicken like the recipe said, cutting down the simmering time by about 20 minutes. I used boneless because that's what I happened to have on hand. I thought the broth had excellent flavor but all that flavor was lost in the brown basmati rice I made to accompany the curry. So maybe the curry would be better all on its own, sans rice? It still tasted okay on the rice, just very mild.
Substitutions/omissions: I used one onion instead of two so Mark wouldn’t be completely overwhelmed, and I also cut back the cayenne pepper since a teaspoon and a half seemed like a whole lot of spice to me. I think I could’ve thrown in the extra half teaspoon though, especially since I’m now nursing a cold! And as mentioned earlier, I subbed out bone-in chicken pieces for boneless thighs.
Mistakes: I don’t think I made any!
Repeat: Probably but without the rice. Maybe next time I’ll use rotisserie chicken to save more time.