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Quickest Indian Curry Dinner Imaginable


Santa Maria’s mother and father have returned safely to their own home, and I’m sure they are much more comfortable there than they were in our apartment. When we were crammed together, it felt as if we were stranded sailors on a Soviet-era Russian submarine that had been disabled and was running under emergency power.

After more than a week of sleeping on my daughters' floor (we gave Santa Maria's parents our bed; Santa Maria headed for the living-room couch, and I took the only room left), I was happy to be back in my own bed. Feeling somewhat better after some much needed rest, I was looking forward to trying out Marcella Hazan’s recipe for Clam Sauce with Tomatoes, but I didn’t get home in time yesterday to attempt it.

Instead, I turned to one of my super easy weeknight dinners built around a jar of Maya Kaimal's tamarind curry sauce (though I was too worn out to consider making the raita that makes this dinner whole lot better).

The clams, which I have on hand from an overly-optimistic foray to the Greenmarket this past Saturday, will have to wait (they’re patiently resting in the bottom of my refrigerator; nestled in a mesh strainer they should be okay for a few days).

Lightning Fast Indian Curry Dinner

  • 1 cup white basmati rice
  • 1 lb boneless chicken thighs
  • 1 jar of Maya Kaimal's tamarind curry sauce

Cook the rice by combining it with two cups of water in a small sauce pot with a good lid. Bring to a boil, reduce to a simmer, and cook for about fifteen minutes, or until the water is gone.

While the rice is cooking, pour the sauce into a second sauce pot, and set on the stove over a medium flame.

Chop the chicken and add it to the sauce.

Heat until the chicken is cooked through, stirring occasionally. This should not take longer than the time it takes for the rice to cook.


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