Monday night was a bowl of goodness, a shortcut version of chicken tikka masala with pre-prepped spiced diced chicken first cooked via sous vide; then, a well-simmered tomato sauce with extra attention to its own collection of spices, smoothed out with a bit of heavy cream, was the luscious cover so that it all might sink into fresh-steamed brown rice. I had low expectations for it, frankly, right up until the moment I tasted how good it was.
"Chicken Tikka Masala," from Cook's Country, October/November 2014, centerfold recipe cards.
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