This is a dish to appease the senses -- the colour, texture, smell, taste, and ... sound? were vibrant. It's great to have a solid Indian dish to make when I have a hankering. I served this one with green beans, basmati rice, naan bread, and a mango lassi (canned mangoes, plain yogurt and ice blended in a blender). Yum!
Modifications:
No substitutions. The aroma-induced activity of salivary glands however shortened the final phase of cooking (15 minutes instead of 30).
Preparation:
Everything went smoothly from start to finish. My excitement escalated with every phase of cooking, and the detailed cooking instructions equipped me with the requisite confidence to invite our neighbour over to enjoy it with us (as it turned out, she had just had some curry take-out).
The Verdict:
So delicious! It was straightforward, and required me to buy only two (inexpensive) ingredients I didn't already have. I liked the subtle heat and the depth of flavour. A little went a long way too, with six chicken thighs yielding three servings in round one and two servings two days later (it also keeps well). This one's coming out for my cooking class dinner party! A spicy 5 Vij victories out of 5!
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