Comments on: Classic northern chicken curry

By: Naan Bread Two Ways: Green Onion & Sesame | Eating Out Loud

Naan Bread Two Ways: Green Onion & Sesame | Eating Out Loud — Mon, 08 Jun 2009 03:41:17 +0000

[...] might also like these posts: Classic northern chicken curry Anjum Anand is my new food crush Read similar [...]

By: lizah

lizah — Thu, 24 Jul 2008 19:31:00 +0000

This recipe is great. I cook a lot of Indian, mostly southern, but my partner said it was exactly what he was looking for.

Great blog, you do a good job of adding your comments and experience into the original recipe you're trying--this is well done and helpful.

To peter m, (if you ever happen to see this, doubtful) it's actually fairly hot. We're using chili powder we got in India and a teaspoon is significant if there is some kick. Plus so mush fresh ginger will add some kick as well. I love it though.

I encourage all of you out there to jump in to Indian cooking. All the spices and techniques are just so much fun to experiment with. What an incredible cuisine...

By: ruthEbabes

ruthEbabes — Thu, 27 Mar 2008 19:37:00 +0000

Yeah, but yours looks better!

It’s a tasty dish though!

By: Allen

Allen — Thu, 27 Mar 2008 19:26:00 +0000

Whoops -- looks like blogger chopped off Ruth's URL.

She made this same dish and you can find it here!

Thanks for stopping by, Ruth -- your curry chicken looks great!

By: ruthEbabes

ruthEbabes — Thu, 27 Mar 2008 19:18:00 +0000

Hi,

came across your blog on foodbuzz.

I love this dish! I have Anjum’s book too and made this a while back: http://justaddeggs.blogspot.com/2008/01/classic-north-indian-chicken-curry.html

love your blog.

Ruth

By: Allen

Allen — Thu, 27 Mar 2008 16:52:00 +0000

JennDZ: Thanks, Jenn! I find myself drawn to the Indian spices too.

Kat: Thank you!

Pixie: Hmmm ... she's a very beautiful woman, just make sure the cookbook remains in the kitchen and all will be fine :-)

By: Pixie

Pixie — Thu, 27 Mar 2008 16:39:00 +0000

This sounds wonderful, bookmarking it and trying it for ourselves. We recently bought a book from her and I think my hubby is pretty obsessed with her recipes? as well (hopefully not her and just the recipes!)

By: kat

kat — Thu, 27 Mar 2008 16:00:00 +0000

That looks fabulous. & I agree thighs are the way to go for the cut of chicken in something like this

By: JennDZ - The Leftover Queen

JennDZ - The Leftover Queen — Thu, 27 Mar 2008 15:44:00 +0000

This looks really delicious. I love curries and I have been experimenting with a lot more flavors from this region. This looks amazing!

By: Allen

Allen — Thu, 27 Mar 2008 14:59:00 +0000

Kevin: Thanks!

Gourmet: Thank you!

Rachel: Hooray -- there's another Anjum fan! How did you like the semolina cake?

Mike: Thanks, Mike! It's also surprising that although many spices are used in Indian cooking, the final product isn't necessarily 'spicy'.