Who loves Indian food? I do!
When I was first married, I made dinner for my in-laws. I made an Indian curry dish, assuming that everybody likes Indian food. It is now family lore that my father in law scooped the first spoonful into his mouth, then looked up and said in all seriousness, “Is this some sort of joke?”
I wasn’t sure how to respond to that. Apparently it was the spiciness that got to him. Some people think that baked potatoes and plain tofu are just the right level of spice.
I like a little more flavor.
A while ago, I saw a picture of this recipe on Facebook. It came from the NY Times and it looked so appetizing. I’m big on eating with my eyes.
So I made it. And wow!
If you want a recipe that you are going to eat too much of, then Apricot Chicken Masala is your recipe. This Indian dish was so full of flavor, I could not stop eating it!
It was bursting with the aroma and taste of spices (not hot spices, just flavor spices) and the apricots were an unusual and fun ingredient. Little bursts of sweetness in the savory. This is not a hot dish, just packed with the fragrant flavors of cumin, coriander, cardamom, cloves, cinnamon and garlic.
I didn’t even bother making rice, we just ate chapati with it. (I’ll share that recipe later.)
I hope that you’ll be a little adventurous and give this a try.
Recipe Source: NY Times Cooking: Chicken and Apricot Masala (I used the review to adjust a few things so it wasn’t quite so soupy.)