I bet we can all agree on how rushed-quick the past 10 months of 2016 flashed through, much like the incredible hero scenes from Barry Allen’s secret life. Right? Right. And if you can’t, let’s not take this to word. Just nod along and pretend you do.
We are at second to last holiday of the year, one which reminds us to live in thanks, is opener to THE most extensive meal our plates have seen in 364 days and official kickoff to the yuletide season. Not to mention the joyride of weeklong leftovers that everyone looks forward to all year long. This, in less than four days, and here I am between bouts of panic and absolute procrastination swims. What do I do? Probably as I type this, keeping my mind at ease in the knowledge of saving precious refrigerator space for the few days working up to The Great Feast.
And so we go on to more pressing things in life.
The time you visit the neighborhood Indian restaurant and order a meal, possibly(?) better than some things you’ve ever made, and you begin to question your existence. I know. I try shamelessly to plug my stellar cooking mastery here, (thank you for putting up with the ego parade) and it is hard to admit great food might exist outside the confines of my kitchen. Ahh, did I just say THAT?! You know, we don’t need to repeat everything I say. Please.
Things happen when people who live under your roof, whom you feed, clothe, care for and rightfully demand loyalty from, claim that a menu produced the most excellent thing they have ever tasted. It gets personal. And offensive. You forget the 14 pound turkey you were supposed to buy yesterday and get to work on restoring your reputation.
Not that comparable results haven’t passed through this kitchen, with some chronicled into plating here. But it is hard to be outmatched by an item on an order list of 20 things that people make at least 50 times a day.
To recreate/remaster/reclassify a masterful carte du jour, and similar renditions that I’ve probably eaten my way through countless times than recalled, became my mission, right after my midday nap/yoga/run or whatever initiative my mind had been preset to.
I’ve gone into the variables of what can make a masala medley magnificent (sounds nice, right?). As is it’s without doubt, totally one’s own jurisdiction to whether onions, garlic, ginger merely coalesce, mildly mingle or strongly stampede, decisions to turn your own Indian cuisine borderline meh or an arrant outrageous.
Chicken is good. Curry is good. Chicken curry is very very good. And innumerable kinds and types should be, always are needed, welcomed, and greatly applauded.
Cashew chicken curry as I would like to call it, possesses an old world grand. Almost like a throwback to how glorious Central Asian cuisine could actually be. It bears a stamp from medieval India, of those regal Mughals and their spiced loaded, crazy aromatic gastronomics . Other recipes that c. chicken curry can be pen named under: Chicken Korma, Rezala, or Mughlai chicken. I really am no pundit in ranking curry, though I believe I am the best you would probably come to know(?). I do, however, know that this can ideally be that meal fit for kings.
It is quite indisputably a feast. For the eyes. For the belly. And though it may sound cliche, for the very depths of your soul.
There is comfort in the velvet cream of cashews and spices pasted. Quick heat renders meat pieces a true envied char. The steeping in topnotch ingredients, somewhere, somehow brings us to beauteous curry making reality A distinctive, air-scenting finish becomes the thick, luxe end-all we so clearly associate as the accompaniment to rice/ naan dishes in formal or less formal settings. It is magnificence that should be lauded in the courts of any layman’s dining room.
Don’t let the expansive ingredient list scare you. It might be shocking to see how a mere (no smirking) 27 ingredients come together, in perfect harmony, while still pulling off what’s arrogantly impressive. Which definitely works in any favor, as your home cook status gives way to chef magnifique, and those many revisits hereafter will make you master of a cultish curry cuisine.