By popular demand, here’s the recipe for that chicken curry.
Make a pot of basmati rice and let it sit, covered, on the stove while you make the chicken.
Sauté a bunch of onion, garlic, and ginger in butter until soft. Add a handful of curry powder, or whatever more authentic combination of curry-esque spices you prefer, some salt, a few pinches of cumin, and a pinch of cayenne. Stir this up. Add some cut-up free-range chicken, bones in, and lightly brown. Add a can of chopped organic tomatoes (with juice) and simmer dat chicken over low heat half an hour or so. Stir in a few globs of plain yogurt and some ground toasted cashews. Reduce heat to minimum, and stir the sauce for a few minutes. Garnish with toasted cashews and cilantro. Serve with basmati rice.
I think this originally came from epicurious.com.
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thanks, twisty! glad you are feeling foodish.
Stay Shrill Twisty!
Lots of dinner posting lately. Is the current round of chemo not making you puke? Fantabulous if so.
Did you form the habit of photographing your pre-prandial food when you were a restaurant critic? Or is that just a personal quirk dating back to some deep crisis in childhood? I thought of this with the pancake post the other day. What is it like to dine out with Twisty? Do you always have the pocket camera with you, ready to whip out?
Actually, I take a non-pocket camera with me, a huge digital SLR with a telephoto wide angle lens. It weighs about 46 pounds. I enjoy eating out much more now that I don’t have to take notes and reach across the table with my extendo-fork to take bites off people’s plates.
And you are correct; the current chemo is much kinder to my delicate innards. Sadly, I am still overly sensitive to picante stuff, and cannot eat anyting with chile in it, probably for 2 more months. I count the days.
Jesus, you make me laugh. Telephoto lens.
Ok, I tried this for supper tonight and the verdict is: HOT DAMN! I didn’t have any cashews on hand so I just toatsted some chopped Brazil nuts and sesame seeds, and the dish was strong enough to withstand my half-ass improvisation. Excellent, fast, and EASY, perfect for the domestically challenged chef who isn’t quite sure which one of those big white square appliances is the one you’re supposed to cook on.
Looks awesome. i can’t wait to try it.
Thanks for your ranting. It’s inspiring.
Twisty, you can cut up all those yummy ingredients with this fancy kitchen tool.
I am sorely in need of a new knife block, and that one is totally hilarious, but alas, I don’t need a bunch of new knives. You have no idea how hard it is to find a thing to put kitchen knives in that isn’t already full of knives. It’s been freaking me out for months.
Are you anti-magnetic knife holder? So much handier/more flexible than a block (although, in truth, I own both). No patriarchy telling you which knives you should own – if you have 4 paring knives, just line ‘em up! And to hold a sharpening steel, just mount a two-pronged hook to the wall and slide the hand-protector on.
Hi Twisty. I tried the curry tonight, just needed to throw a meal together – it turned out really nice!
- longtime lurker
I will try the recipe, thanks! I considered getting my wife the knife block but decided against it.
JRoth, I used to have a magnetic knife strip, and those were the happiest days of my young life. Horribly, in my current kitchen the logistics of installing one are unworkable. My backsplashes are all marble, and there is no convenient non-marble space to screw one in. So I cry daily.
OK, there’s gotta be a way to make this work, and to cease the flow of Twisty tears.
What are your cabinets? Do they have a wood-esque underside? You could mount a piece of wood to that, and then attach the strip to the down-hanging piece.
If you have an exposed cabinet-side (like, say, at the sink or stove areas), you could attach the strip to one of those.
I’ll continue to ponder this.
You’re kind to care so deeply for me and my knives, but believe me, I’ve tried all the angles. I’ve had professional knife-situaters just throw up their hands in despair. It’s just not meant to be.
Fortunately, soon I will be moving permanently to El Rancho Deluxe’s custom-made den of Twistiquity, where the majestic magnetic knife strip will again reign supreme.
I made this last night, by the way. Or tried to; it was more cacciatore than curry, but it was still quite tasty. Thanks for the recipe.
Whups, I should have written “add canned tomatoes to taste.”