Sounds like it could be a band name, eh?
Anyways, I’ve never been a huge fan of curry, but when I found a thread on reddit “How do you make an authentic curry?” I thought… hey… all my friends like curry… so why not try it?
Naturally, being a reddit thread, there were plenty of recipes for curry. So I listed a bunch of ingredients and we took a trip to the Asian market and found them. And started cooking.
Admittedly this happened so long ago that I don’t actually remember much of the process or the recipe. But inevitably we had to chop things up.
Two notes here – one, I was glad for how many cutting boards I had in my college kitchen. It meant I could chop a bunch of things up at once. Two, it’s way easier to cut chicken with kitchen scissors than with a knife. It is also way harder to wash the scissors than a knife, but probably worth it.
Here is probably where things started to be weird. The recipes we had called for the same ingredients in different proportions. So… I think we guessed.
Anyways, we probably should have used the entire packet of curry paste.
Also those cinnamon sticks were cool.
Everything gets dumped in a pot and cooked for a while. Which admittedly seems strange to me because chicken, but the chicken in this picture is clearly not cooked yet.
At this point, we realized that we didn’t have a can opener (I’d loaned it to my clinic team and it was on the other end of campus). The old school poke a hole in the top of the can type opener worked fine for the coconut milk, but not so much for coconut cream…
This looks curry enough. Doesn’t it?
I actually ended up loving the curry – the spices were more diluted, and it was overwhelmingly coconutty.
Unfortunately, those people who actually like curry (or at least one of them) were far less impressed. And I didn’t like it quite enough to want the leftovers…
So I think next time we find a better recipe.
On the bright side, the bottle of wine we’d decided to drink with the occasion just happened to claim to go well with Indian food.
Total coincidence, I swear. I don’t have the slightest idea how to do wine pairings, but at least that part of the meal worked. (And, well, the part where I liked it).
But otherwise, I think next time I make curry (if there is a next time), I’ll be sticking to a single recipe. Maybe if Alton Brown has one…