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day 11 chicken taco korma 🧅 i make this a LOT now. i never knew this thing i always ate growing up was just… onions! https://t.co/3w3di6ocWh https://t.co/bb1xHd2DuQ
indian food is unfairly easy to make. i feel robbed i had no clue! in 30 minutes, i can be sitting next to a wonderful, restaurant-quality dish, with zero make-or-break spices or ingredients https://t.co/QbBFEOtlWa
day 9: butter chicken highlights: “no one told me i could make butter chicken faster than it takes Uber Eats to deliver” “im sure these cooking rules make a difference. but they are not essential” https://t.co/wsaviS1gXA https://t.co/WE3xklQEt2
of course, halfway in, my chicken spoiled, i olfactorily discovered. so i threw in mushrooms, which i’d never made i threw in coconut milk, which i’d never used i threw a tortilla on a pan, which i’d never done cooking things is just putting things on a pan and making it hot https://t.co/shjOEy3zdi
i didn’t know when i put in the coconut milk, if it would work. i just kind of did. i loved that im usually so prepared and know roughly how things will go. i liked this feeling https://t.co/FbRrOwRSBy
captain's log: - thought mushrooms take forever to cook. 5 minutes was fine - the coconut milk was too coconutty. we fixed it with garam masala - the flavour profile was missing … support on the “bottom.” added hing (devil’s dung)
by the way, i love that one of my secret ingredients (hing / asafoetida) is called “devil’s dung.” it deserves it too. sulphuric and pungent, store it wrong and it blights your spice rack forever, yet it rescues the bottom right out of every dish i make it with