Almost exactly a year ago, I got bitten by the Indian cooking bug. Since then, I’ve been cooking up various vegetable dals on a pretty regular basis. So when Grapefruit of the blog Needful Things announced that she was starting a monthly Currypalooza event, I was very excited to participate. Then life happened for a few months – my arsenal of Indian spices were all packed away and I couldn’t get to them, I had insanely busy weeks juggling houseguests, job interviews, and deadlines, but now that we’re finally settled in the new apartment and have a little time to breathe (thank you, vacation!) I’m pleased to be able to play along in this month’s Currypalooza. The dish in question? Madhur Jaffrey’s Cardamom and Black Pepper Chicken.
The recipe was delightfully quick – prepare a marinade for the chicken, let it sit while preparing the rest of the sauce, throw it in the sauce, marinade and all, and let it finish cooking. I deviated from the recipe a bit, because I wasn’t sure how or why I should grate a tomato, so I just chopped one up. Other than that, I was unusually faithful. Grapefruit will be posting the recipe on her blog, and as soon as she does, I’ll put in the link. And here it is!
What to serve with a saucy Indian chicken dish? The obvious answer is probably rice, but Nick and I had already eaten rice at lunch that day. Or naan, but it was a little too close to dinnertime to start kneading and proofing dough. I didn’t feel like getting two pots dirty to make lentils, and I definitely wanted a vegetable component to the meal. Mallika and her wonderful Quick Indian Cooking blog to the rescue! There I found a delectable recipe for Masala Mattar, a spicy side dish featuring peas. The two dishes worked well together, and I even got to have some of the leftover chicken for lunch the next day. The peas were all gone, so that time, I made rice.
On this day in 2008: Get Confident, Stupid!
Originally published on Croque-Camille.