Chicken Curry

February 28, 2012

When I was living in Hyde Park as a preppy 23-year old white girl with a Mini Cooper, I’d fantasize about being the girl two floors up. She had deep black hair, always braided, a wildly colorful wardrobe and a small cat named Debbani. She was beautiful, but best of all, her apartment always smelled like curry.

Poor me, I didn’t know how to cook back then. I had to survive on smells alone. I’d imagine her whipping up naan and Chana Masala while I sat on my couch with Tostitos. Thankfully, John Besh changed all this misplaced jealousy and deep-seated longing. He showed me how to make a simple curry sauce – void of any pretension.

A lot of people these days ask for a simple sauce to pair with chicken, meat or vegetables, and this is one I’d like to formally recommend. Curry sauce. It’s not just for the insiders, the ones with grandma’s in India or Asia. It’s for anyone who can score a can of coconut milk.

{ 2 comments… read them below or add one }

Kevin B February 28, 2012 at 1:02 pm

Is the coconut milk amount off or is it just me :-)

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Courtney February 28, 2012 at 1:07 pm

Aha, Kevin. Forgot the space didn’t I?
It’s 13 1/2-ounce can coconut milk NOT 131/2. Thanks and fixed.

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