I have a very interesting and different curry to report back on that we sampled last week. As you may have noticed, we are on a bit of a ‘new curry discovery’ journey at present, and this one caught both my eye, and Dan’s eye (separately strangely). Our discussions on a Friday afternoon are usually centred around which style to cook. I must admit, I normally opt for a Thai curry as I like the freshness of the dishes. My better half normally campaigns for an Indian as he likes to experiment with the side dishes. He’s the sort of person that likes something to dip in his dinner as well, to mop up any escaping sauce. Naans and dal it is then.
This curry made him happy as he was able to create a banquet meal around it, and it made me happy as I still got an abundance of freshness! Win win! Nepalese Chicken Curry with Cauliflower and Peas is a recipe from ‘Cook Eat Blog’ yet again, and the full recipe and details on how to make it can be found here.
The ingredients required (to serve two) include 500g of chicken thighs, a cinnamon stick, cloves, cardamom pods, salt, black pepper, bay leaves, fresh ginger, turmeric, garlic, ground cumin, ground coriander, garam masala, cauliflower, frozen peas, fresh red chillies and fresh coriander.
Our accompanying dishes consisted of a Cachumba salad inspired by Camellia Panjabi (’50 Great Curries of India’) that we trialled last week, and also another favourite of ours – Tarka Dal from Rick Stein’s (‘India’). Along with a couple of chapatis. You can pick up the Cachumba recipe in Camellia Panjabi’s book and the ingredients here.
The actual curry is fairly dry, and it’s almost like having a vegetable side dish and curry all in one, which is no bad thing in my opinion! It’s a plethora of spice and texture, with a distinct crispness coming from the cauliflower. It was a change to eat something that isn’t drowned in sauce (guilty as charged), and in that respect, I found the varying aromas were much more prominent.
It did benefit from a good serving of dal on the side to loosen it all up, and a few spoonfuls of salad to lighten the dish. We certainly don’t eat enough cauliflower, but it looks like we have a found a delicious way to introduce it into our regular diet. Good stuff.