As some of you know, I purchased ATK’s Dinner Illustrated a few weeks ago. I was happy with the first dish I made using the book and last night I made this Nepali-style curry.
It was a winner and I’m adding it to my recipe rotation.
Many years ago, a Scotsman gave me his recipe for Curried Chicken. I’ve made it too many times to count since then. One of the most crucial steps in making the curry was to sauté the onions ’til they were nearly black. This was the flavor base of the dish. In this ATK spin on a Nepali curry this step is missing. It probably shouldn’t be. I think the dish–while terrific–was missing the depth of flavor that the blackened onions provided. However, I was really happy with this curry overall because the fresh ginger and the (surprising!) amount cardamom (which can quickly overwhelm) gave it such a pleasing zing. When you add this to the fact that the ingredient list is short and there are no complicated steps involved in making this I’d say it’s well worth your time and effort.
Please curry on.