Sounds good, though I haven’t graduated from anchovies to a can of tuna in pasta yet!
It reminds me a bit conceptually of this Nigella anchovy pasta with greens from a prior COTM:
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I think it would still e delicious without the tuna.
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I love that Nigella recipe too.
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I finally got to making Madhur Jaffrey’s Goan shrimp curry tonight.
I was surprised to find that the recipe included neither ginger nor garlic, so I added both. I also added an orange bell pepper to the sauce just to up the kronch & veg content. I was also surprised at the use of lemon vs. lime juice, but perhaps that’s common in Goan cuisine — I wouldn’t know, being a bloody neophyte to it 
It was a nice change of pace from my go-to Thai curries, and the dish had a decent heat level after I added more cayenne than called for. The fresh cilantro really made that dish pop. I would probably add MOAR garlic and ginger next time, however, and probably fresh chopped bird’s eye peppers.
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I made this last week but keep forgetting to take a picture of my plate!
I have to say I think this will be in regular rotation this winter. It’s easy and the citrusy yogurt plays well against the earthy squash and heat of the chile crisp. I only used 1/2 the honey and may just leave it out next time - I don’t care for sugars in general, and halving it didn’t seem to harm anything. I also doubled the rpf’s , because heat=😋
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Thanks for sharing this and your changes. I have a batch slow cooking in the Instant Pot for tomorrow. Good way to use up leftover green beans from Christmas. I adopted several of your changes, like cutting the chicken into bite-sized pieces.
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I loved reading the comments on the recipe site! It shows how diametrically opposed opinions of a recipe can be. Its hard for a recipe writer to hit everybody’s preference - too spicy, too bland, exactly likes it made in Goa, needs to be a lot more complicated to be genuine, perfect, horrible…the comments about the lemon probably being Jaffrey’s sub for the more difficult to find kokum or tamarind were I thought the most helpful and suggestive. Now I want to cook the dish.
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Here’s a recipe from an Indian blogger, who says it was passed down from a Goan grandma:
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I made the nyt 3 cup chicken recipe There are so many variations of 3 cup chicken, hard to say if this was right or wrong but it didn’t taste like any 3cc I’ve had to date. Still, it was tasty!
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thats a lovely plate! Its been many years since I have had this dish…would love to get back to a taiwanese place to try it again.
we should have a ho meal at tawainese gourmet in elmhurt!
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yes!!
Very good, would be great in tacos.
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“Slawlike” just rolls off the tongue
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so, I made the Nax Devarian Adobo chicken recipe a couple of times and it was just ok. was I doing something wrong? ’
Decided to search for a video and found a delightful NYT video with Angela Dimayuga which resulted in one of the best dishes I’ve made in our kitchen. As Angela implies, eating the fried black peppercorns with the chicken lifts the whole dish. I also made a good decision to pour leftover coconut milk over the cooked jasmine rice.
here’s the video, the recipe is linked in her comments:
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We had friends over and it was an all-NYT meal. I made the ranch dressing - with salad for grownups and as a dip for raw veggies for the kids. I did Eric Kim’s baked pasta with chicken, as well as garlic bread. I’ll post the links tomorrow. It was enjoyed by all! Forgot to take photos of any of it…
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Maybe you preferred twice the garlic in the second recipe, and the softening of flavor from the coconut milk?
(Most Asian recipes in the NYT need seasonings and aromatics to be amped up by a lot for my palate.)
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spot on, the coconut milk was the biggest change but the crushed red pepper lent a pleasant heat to the dish and as I mentioned, her idea of making sure cooked peppercorns were served on the chicken made the flavor pop.
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This version from Purple Yam is my favorite, but I reduce the vinegar to 1 c and increase the coconut milk to a full can:
It’s especially nice if you can find Filipino spices sugarcane vinegar.
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I like the idea of running the chicken under the broiler!
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