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.
December 6th, 2006 at 9:36 am
all of it looks delicious. I’ve never tried to make kheer because it seems so hard but am glad to hear yours turned out great. *I want to reach in and take a piece of the delicious looking chicken*
December 6th, 2006 at 9:39 am
it was supposed to be Liberalfoodie. I’ve got the cooking down, now only if I can learn to type. ha!
January 27th, 2007 at 12:49 am
Hey! Thanks so much for mentioning me. Totally agree, that recipe is a keeper. Alton never lets us down. I took that to work one night for my dinner, shared it, and have had to print off copies of the recipe to pass out around the hospital from the word-of-mouth from the tasters!
You’re chicken looks fantastic!! I’ll have to try that sometime soon.