Wanting to make something new for dinner last week, I decided I wanted to make a Korma curry. I picked the first (read: simplest) recipe I could find and went from there. But something wasn't right.
The recipe just called for everything to be dumped into the pot. Nothing in a particular order, no browning the chicken or the onions separately, etc. Obviously preparing an actual recipe for the blog was going to be fun, since I'd only be using the original recipe as a guide for ingredients.
But there were still problems. When the curry was about half-cooked, something was off. It was the colour. It was a pasty grey and looked gross. As in those disastrous chicken meatballs from 1998 that Katie still teases me about, but worse (I used 11 chicken legs) so imagine a bunch of chicken legs in a pot filled with wet spackle.
I looked up a few more complex recipes and figured out what the problem was. No tomatoes to give it an appetizing look (and taste). Fortunately, a bottle of Sarafina's homemade tomato sauce fit the bill and saved the meal.
Tasty recipes tested in our kitchen – drawing from flavours around the world including our English, European, Mediterranean and South-Asian food experiences.
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