I added a new banner to the blog, I’m trying to decide what I think of it.
In food news, I have made this delicious home-style curry recipe a couple of times now and love it.
The recipe is pretty simple, although it can be hard to find certain ingredients. The Indian supermarket near my house is pretty poorly stocked at a lot of things. We couldn’t even find coconut milk! Luckily powdered coconut milk seems to work fine as a substitute. Here is the recipe:
1 tbsp oil
1 medium onion, chopped
6 plum tomatoes or 2 large tomatoes or 3 medium tomatoes
6-8 cloves garlic minced finely
1/2 inch ginger minced finely
2 tsp masala powder
2 tsp sour cream
1/2 cup coconut milk (can replace with water but won’t taste as good)
Put 1 tbsp oil on a pan. Add chopped ginger and garlic and cook at medium heat until done. Add onions and cook until transparent. Add the salt, masala powder, and sour cream, and fry for one minute. More masala powder can be added if you want the dish to be hotter.
Next, add chopped tomatoes and stir until cooked well. Add in water and coconut milk, and salt and pepper as desired. When gravy starts to thicken, or boils, break the egg into the mixture (or add chicken). Simmer for 10 minutes (or until chicken cooked), then add in cilantro and mint leaves. Add salt and pepper to taste. I think we used about 1 lb. chicken when making the recipe last time? But it really depends on what you want. This recipe is very flexible, with a lot of room for mistakes. It is eaten with rice or (preferably!) chapati. Yum yum yum.