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Tiny salma

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Shared on March 6, 2019 at 8:57 am

Dry Chicken Curry

I was raised down south, but recall being asked if I eat daily haha curry. I come out of a Bangladeshi desktop although I used to squint slightly in the usage of'curry', I believed linguistically it came in the term torkari/tarcurry that is exactly what Bengalis call"curries" anyhow It conjures up pictures of glowing crimson, gloopy dishes being served in neon signed restaurants using titles like"The Royal Balti" (that for your type info, translates as"the imperial Falls").

I'm Indian -- When it isn't already evident. I grew up eating food and a lot of it. Tons of dishes, all with titles, ingredients, flavours and scents of different kinds. Consequently, I'd absolutely zero idea of the idea of"curry". I recall an episode in primary school when a friend approached me and stated"Monica, you are Indian. Does that mean that you have curry daily for tea?" (For any British readers located south of the Watford Gap, the term"tea" is northern for supper ). The expression on my face was my answer. Obviously I had a conversation with Mum and went home perplexed to explain!

Today's recipe is one of the very few dishes that though gets the term"curry" in its own title, is nothing like the stereotypical, lifeless, fluorescent aberrations I explained earlier! Here is the sort of dish which made us ask as children is it ready yet? How about today? This recipe is really excellent. I am talking lip smacking, forehead-sweating, nose marginally jogging, hyper ventilating-ly great... you know what I am talking!

That is right, the winner winner chicken dinner which is...Chicken Curry Cut! This particular recipe is a twist on the classic since it isn't as"wet" as the first. Mopped up with fresh and hot chapattis, the dryer masala works a cure. Thus the term"sukha" from the dish, so dry. See exactly what I do? Educate hindi AND discuss recipes concurrently...true worth here people! I hope you like this dish. Post your ideas below. Oh and happy to mention that the beautiful people at Web Flights have showcased this recipe within their newest magazine.

Comments

F3d729a806dc330acd8b56212cdf7605
3 months ago