{"id":605,"date":"2018-06-15T21:35:11","date_gmt":"2018-06-15T21:35:11","guid":{"rendered":"http:\/\/trialbyfryer.com\/?p=605"},"modified":"2018-07-03T18:29:10","modified_gmt":"2018-07-03T18:29:10","slug":"nutty-cilantro-chicken-curry","status":"publish","type":"post","link":"https:\/\/trialbyfryer.com\/2018\/06\/nutty-cilantro-chicken-curry\/","title":{"rendered":"Nutty Cilantro Chicken Curry"},"content":{"rendered":"

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When James moved from the steepled city of London to the steepled city of Boston in 2014 (fun fact! James emigrated on my birthday! #destiny), he brought these little BBC cookbooks<\/a> with him. They’re tiny little 6-inch-by-6-inch jobbies, and they look like cookbooks for children, or really dated cookbooks that rely too heavily on processed ingredients. I thought it was super cute when he opened them up to look for recipes, like he was still living in the 2000’s while I was on the internet scouring for the newest and best food trends.<\/p>\n

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But these books have really exceeded my (admittedly low) expectations!\u00a0They are little gold nuggets of recipe books, offering truly easy, truly delicious recipes by focusing on simple ingredients in flavorful combinations. We’ve made a few things from these books already, but my favorite so far is definitely this creamy, nutty, fresh green chicken curry. And the good thing about these books is that they don’t pretend that their recipes are anything they’re clearly not. This curry is not “authentic” – I don’t even know what region it would be authentic to. India? Thailand? Britain?? It is not farm-to-table, relying on storebought Greek yogurt and peanut butter for much of the flavor. It will not compete with a curry with 10 ingredients just in the spice list and requiring a mortar and pestle to execute.<\/p>\n

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Oops – too much cilantro here. See note below. <\/div> <\/div> <\/div>
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But this curry is<\/em> a filling, hearty dish that we’ve made many times on a weeknight, that uses ingredients that will take you probably five minutes to find and buy, and that tastes more complex and delicious than its ingredients would lead you to believe, because it focuses on the basics and enlists flavor bombs like garlic, ginger, serrano peppers, and peanut butter. It gets some of its ease by enlisting the use of a food processor, which is sort of annoying for me, since I hate washing that thing up. But today, I threw the parts in the dishwasher and ran that baby, even though it was really only half full. Hey – carefree wife, carefree life! (No, not really, that was just a joke – I’m not solely responsible for the level of anxiety in James’s and my marriage!)<\/p>\n

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Some notes:<\/p>\n