Recipes Master 12

This creamy cashew chicken recipe is completely dairy-free (expect for the butter), but that’s not why you should make it. You should make this simple curry because it’s so rich and satisfying that you won’t even care that it’s better for you, and possibly the cows. It really is pretty remarkable how similar the cashew cream is to regular heavy cream in appearance, taste, and in-sauce behavior. In fact, cashew cream actually thickens up faster than cream, which usually has to be reduced a bit before it will coat the meat. As far as the rest of the ingredients go, there’s nothing too exotic, except maybe for the garam masala , which in case you’re wondering, translates to “hot spice.” There are many variations, but if you can’t find one, the most common ingredients are cumin, coriander, cardamom, cinnamon, cloves, ginger, nutmeg, mace, dried chilies, sesame seeds, mustard seeds, bay leaves, and turmeric; just in case you want to whip up a batch of your own. Speaking of spices, how much ...

Naan bread, especially this easy to make garlic naan, is the real reason Indian restaurants give you so much extra sauce when you order a curry. I mean, sure, the basmati rice helps, but good luck getting all that goodness off your plate using a fork. Besides being near lots of great curries, the other advantage the restaurant naan enjoys is being cooked in the intense heat of the tandoor oven. However, we can pull off a pretty good version at home by using a smoking hot cast iron skillet. By the way, it shouldn’t literally be smoking, since we cook these without any oil in the skillet, but the key to this whole operation is waiting for the pan to get up to the proper temperature. In fact, done correctly, the blistered bubbles will be charred to a lovely golden-black, so be brave. I’m working on the creamy cashew chicken curry seen herein, and hope to post that next, but in the meantime, I really hope you give these a try soon. Enjoy! Ingredients for 6 Garlic Naan: 1/2 cup warm water ...