ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
667
Sure, here’s the list of ingredients I referenced from The Ultimate Indian Instant Pot Cookbook, subbing chicken breast dusted with garam masala, s&p, and TJ’s umami seasoning for the paneer:
I already had about 4 cups of a neutral tomato-onion sauce made from our ravioli meal, so I used that and scaled everything up a bit. I used the coconut cream and a little water from a single can of separated coconut milk. I would have added more coconut cream if I didn’t have cashew butter to use up (2-3 Tbsp - almond would also work). This recipe has you fry the aromatics in coconut oil, add the tomato products and turmeric, and add the coconut milk, sugar, and garam masala after cooking the sauce. Cilantro is garnish. My lal mirch was super spicy, so I used just a little + paprika.
If you use the Instant Pot, I suggest chicken thighs. The semi-frozen breast chunks were a little dry after only 2-3 min at high pressure. Stovetop - I don’t see why your usual chicken cut wouldn’t turn out well; just give the sauce a head start to come together so the poultry doesn’t overcook.
I can’t count how many times I respond to a post without looking at subsequent posts. Try as I might I think I get too excited to post to scroll through a thread.
Dinner last night: roasted cherry tomato pasta (fresh cherry tomatoes from garden, pulled from freezer) with tomato pesto, kasseri and mizithra cheeses, garlic sourdough toast, salad with BC dressing.
I love Jamaican parties but I have a feeling I’ve only had the commercial kind - can’t even remember the name of the NYC chain that started selling them frozen
Gorgeous salad! A cafe near me uses parmesan plus arugula for heft, and I love everything about that salad! We had it early in the pandemic, but are long overdue.
Yes, I have to do this with my brownies too, my daughter won’t eat the nuts and I deem nuts essential to brownies. Lucky for her I’m trying to get rid of my Covid gut, so laying off the sweets for the time being.
Thank you very much for the Cookbook recommendation, by Meera Sodha, “Made in India”…
Thanks for the tip on the salt.
Yes, very harmonising cuisine, Vietamese. Yes, a good slaw requires balances textures, crisp, crunchy, salty, a touch sweet and sour.
If i am not mistaken Coleslaw comes from the Dutch … I have a Chef friend in Amsterdam. I could write him. I shall check out some old editions of Gourmet Magazine and Food & Wine Magazine as well.
