…I either go to Indigo, on the Piezișă street (that’s if I want a spectacular curry, made by the book, as in mother India), or I make a decent curry, as that’s all the knowledge I gathered thanks to experiments and curiosity. Yesterday, for instance, I had a homemade bean and chicken curry. I got the spices from Selgros (to spare you/myself the questions).
Besides the chicken, I used pickled pearl onions…
…garlic marinated in olive oil with aromatic herbs…
…brown beans…
…and canned tomatoes.
I marinated the chicken (boneless chicken legs) in yogurt, red onion, cucumber, salt, pepper, garam masala and tikka masala. For two hours.
When I got to the cooking part, I started with softening the pearl onions and the garlic in butter. Five minutes at most, on low heat, without coloring.
I then added the chicken with the marinade in the skillet. I waited for about a quarter of an hour, until the entire meat changed its color.
I added the crushed tomatoes and the beans. I let it boil on low heat for half an hour.
I turned off the stove and waited for five-six minutes for the curry to cool down a bit.
I ate it with steamed rice with saffron.
Because the curry I made was hot, next to it I placed a few slices of cucumber and tomato. That’s all. Stay healthy.
Special thanks to
Oana Bodnariuc, Authorized Translator
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