One of many things I love about my relationship with Dominic, is our ability, and desire to talk about the foods we are eating, making every meal immensely more enjoyable. From our very first date we were talking about food. Early on in our relationship, Dominic introduced me to a little restaurant in San Francisco called Shalimar. It not a fancy, full of pretense restaurant, but instead, a small local’s restaurant that serves the yummiest Indian food. If you get a chance to go there, you can pretty much order anything on the menu, and you will thoroughly enjoy your meal. We talked over many delicious meals at Shalimar. We are seeing signs that we have passed down our love, and culture of talking about food, to our girls. Marjie and Georgia are very vocal, and grateful for the new foods they are introduced to, and remind us of this on a daily basis.
This is the first curry I have every made, and I am really pleased with how it turned out. It was delicious the first night, but is even better the second day. The picture above looks much more photogenic then my actual plate which was drowning in this luxuriously decadent sauce. Make sure you serve this with enough basmati rice or Naan to soak up it up. This recipe is adapted from River Cottage’s Chicken Curry.
| Coconut Curry Chicken |
Tags: basmati rice, brown basmati rice, can of tomatoes, chicken, coconut curry chicken, coriander, crushed red chili flakes, cumin, decadent, free range whole chicken, fresh ginger, fresh ground black pepper, garlic, ginger, hot curry powder, lite coconut milk, luxurious, mild curry powder, sea salt, tomatoes, turmeric, yellow onion
Categories: Main Courses
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