daily slice-of-life photo blog of a Gen-X dad
Chicken Tikka Masala, Saag Paneer, and Pani Puri to celebrate a friend’s birthday. Yum!
During the COVID-19 situation we don’t usually have people over, but for an event like this we set up the deck with socially-distanced seating so Mariko and two of her friends could enjoy some time together.
Last week Mariko made an amazing Indian curry, but there were two problems. Firstly, there wasn’t enough (or maybe we ate too much?), and secondly, we didn’t have any naan to accompany the curry. Both kids mentioned the fact that we didn’t have naan, so I think Mariko needed to rectify this by cooking the same curry again this week, but also making naan. And not only was there just basic naan (which is awesome), but she also made cheese-naan, which was off-the-charts delicious!
And as a side note, I think she made a larger amount of curry, but it also didn’t last long. 😄
I hope you had a nice day!
Today we made two excellent curries: Aloo Matar (potato and pea curry), and Sri Lankan chicken curry. We had planned the Sri Lankan curry before the awful bombings happened, so that gave me several moments of pause while we were preparing the meal. Very sad news…
Before making the curries, I cooked a huge batch of Indian onion masala in our Instant Pot, some of which was used in the potato and pea curry. We froze the rest of the onion masala which will be great for our future curries!
Most of the ingredients can be found in supermarkets or smaller Indian markets nearby so we had most of them in the house. The curry leaves were the hardest to find, Mariko said, and had to be ordered online. I had never seen them before, so those were interesting to use.
I love curry so much, and these two will only satisfy me for a short time. In fact, I’m already thinking about Thai curry! 😄
こんばんは。How’s it going?
As the temperature outside hovers around the freezing mark, it’s nice to stay warm inside and enjoy a plate of yummy Indian chicken tikka masala curry. A family-favorite, for sure! I cooked three cups of basmati rice in the rice cooker, and we added about a teaspoon of turmeric which gave it an amazing color.
By the way, we have been using our Staub pot to cook a lot of dishes lately, including this curry. It’s really great. It’s cast-iron and distributes the heat nicely. I think we prefer it over our Le Creuset pots.
By the way, the recipe (Japanese) for the chicken is here: Chicken Tikka Masala
I hope you had a nice day!
またね～
