Last night, I decided to try my hand at semi-homemade Indian. I’ve been craving Indian for a while, and had a korma kit I had picked up at World Market a little while back that I needed to use, so it seemed like a natural choice. I had originally planned to make this dish with paneer (cheese), but decided to keep that for another dish, probably a makhani of some sort.
I served it with tandoori chicken (chicken thighs marinated in a tandoori mixture (1 cup plain full fat yogurt, 2 tbsp. tandoori masala, generous squirt of lemon juice), and then grilled on the contact grill), basmati rice, and naan from Trader Joe’s. Unfortunately for me, the korma was a bit too spicy for my tastes (my loss is hubby’s gain!), so I filled up on tandoori chicken and naan.
For dessert, I made the wonderful kheer (Indian Rice Pudding) recipe that was recently posted on A Fridge Full of Food. Glenna is right, the flavor IS all packed in the coconut milk and cardamom, and it tasted exactly like the stuff I get in the Indian restaurants. And like most of Alton Brown’s recipes, this one is a keeper.