Live and learn! Up until about two hours ago, I thought curry dishes got their spice from a curry plant. Apparently that isn’t so. I wanted to fix this recipe for Basil Chicken Coconut Curry and expected to use a teaspoon or so of curry powder but when I began pulling out lots of spices but no curry powder, I began to wonder. Then as I got the recipe all stirred up, I thought . . this tastes just like curry so I began doing a little research.
This article is great. So much of it was a surprise to me. Curry isn’t even really an Indian dish! Why do all Indian restaurants have curry? There is a curry plant but the leaves are not edible. I’m lucky I didn’t buy a curry plant and stick the leaves in a dish and expect it to taste like the curry we know and love.
The changes I made:
- I used leftover chicken from a chicken I roasted yesterday.
- I used less turmeric – the recipe called for 1/2 tsp. and I used somewhere between 1/4 and 1/2. I would say 3/8 tsp. but then someone would be trying to buy a 3/8 tsp. measuring spoon. I’m sure they make them but not in any of my sets so I just guessed.
- Vince likes veggies so I sauteed zucchini, yellow squash and sugar snap peas and added those at the end.
It was really good and something I’ll make again.