In my continuing fascination with clay pot cooking, I created a curry from a variety of Malaysian spices and herbs and slow cooked them with chicken for a day. I ground quite a lot of spices into a paste in my granite mortar and pestle — my newest favorite kitchen tool — and added in some dried spices, fresh cilantro, potatoes, edamame, and red peppers.
To accompany the curry, I proofed some yeast and threw some flat bread on a griddle in an attempt to mimic naan. I have yet to perfect this, though it was chewy and tasty bread that worked well with the thick curry. Gosh, I’ve seen people in Malaysia flinging around dough and creating this amazingly chewy and thin rati and naan breads and I have no idea how they do it. They make it look so simple, the scoundrels! *grin* Well, at least I am on my way to mastering the secrets of international curries.
Breathe deeply,
Laugh with abandon,
Love wholly,
Eat well.
MiLady Carol