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So I just made up a dish. It's pretty good. It needs to be tweaked a bit, but I think it's already good enough to write up.
A few years ago, at a dinner my roommates held, I had a really good dish that seemed to be onions and tomatos cooked to a pretty stewy marinara consistency, with chicken pieces in it that were nicely colored, and everything flavored with some unidentifiable combination of Indian spices.
Tonight I got out some tomatos, onion and chicken, not getting my hopes up of reproducing it exactly, but hoping to make something with those ingredients that actually tasted Indian.
I think I got fairly close to that recipe, though there are still elements eluding me. For one thing, was there CREAM in it? I don't know. And the chicken looked a bit more reddish than the turmeric yellow it came out in my dish. But more importantly, it looks like something Rekha might have made; the oil and the sauce and the meat adhere together just that way. It could be that I season food with more of a Nepali touch, and that's why my attempt to reproduce one of Samson's recipes (he's from Mumbai, I think), came out looking Nepali.
Anyhow, here's what I did, while cooking some jasmine rice to go with it.
( Chicken poached in tomato )
So that was a success. And I have leftovers!
Update: Omigosh, the leftovers are even BETTER after they've cooled! Mmmmmmm.
Found a recipe online that had a lot of what was in my dish, but used crushed tomatoes, and coconut milk. I'm wondering if that's what it's missing, but tomatoes and COCONUT? That's too daring for me, right now.
A few years ago, at a dinner my roommates held, I had a really good dish that seemed to be onions and tomatos cooked to a pretty stewy marinara consistency, with chicken pieces in it that were nicely colored, and everything flavored with some unidentifiable combination of Indian spices.
Tonight I got out some tomatos, onion and chicken, not getting my hopes up of reproducing it exactly, but hoping to make something with those ingredients that actually tasted Indian.
I think I got fairly close to that recipe, though there are still elements eluding me. For one thing, was there CREAM in it? I don't know. And the chicken looked a bit more reddish than the turmeric yellow it came out in my dish. But more importantly, it looks like something Rekha might have made; the oil and the sauce and the meat adhere together just that way. It could be that I season food with more of a Nepali touch, and that's why my attempt to reproduce one of Samson's recipes (he's from Mumbai, I think), came out looking Nepali.
Anyhow, here's what I did, while cooking some jasmine rice to go with it.
( Chicken poached in tomato )
So that was a success. And I have leftovers!
Update: Omigosh, the leftovers are even BETTER after they've cooled! Mmmmmmm.
Found a recipe online that had a lot of what was in my dish, but used crushed tomatoes, and coconut milk. I'm wondering if that's what it's missing, but tomatoes and COCONUT? That's too daring for me, right now.