Delicious curry ingredient

The other day somehow I went down a Pakistani rabbit hole on the internet (due to some of my past travels). When I came up for air I had this burning desire for some Pakistani curry so I decided to make some. One I always used to see was Chana which is a vegetarian curry made with chick peas. I am not a fan of chick peas, and I really wanted something with chicken. I was on the fence, but then I decided I'd make the chana recipe and add some chicken to it. Oh, and it just so happened I had some chickpeas hanging around.

First off, the curry recipe itself came out fantastic! The chickpeas added to the curry made it fabulous, and I'm not a chickpea fan. The chicken made it out of this world.

So I learned something. Chickpeas really are a great ingredient in food, and they're not just the usual waxy / mushy garbanzo beans in the bean salad (which is how my mind perceived them).

a reply to: Flyingclaydisk

Chana masala is stupid good.

If you like Pakistani curries try Kashmiri Chicken.

a reply to: Flyingclaydisk

(whole) Chickpeas aren't my favorite either, but every once in a whole it will enhance the textural diversity of a dish.

Now, humus is a completely different story. As long as it's not the generic cheap stuff, I'll tear it up.

a reply to: AugustusMasonicus

That was exactly what I made, with homemade Masala. Yeah, I probably bastagized it a little by adding chicken, but I had some I needed to use, and besides I wanted some chicken. So what the heck.

I was thinking about Kashmiri chicken, but I didn't have any limes and yogurt. Or is that Peshawar Chicken?

a reply to: Flyingclaydisk

I regularly bastardize recipes when cooking for myself.

It's when I make something for other people I'll stay true to the tradition.

a reply to: Flyingclaydisk

I think of Chick Peas like little tiny potatoes.

Personally, I like a pich of Aniseed in lots of things. A lovely nuance.

originally posted by: Flyingclaydisk
I was thinking about Kashmiri chicken, but I didn't have any limes and yogurt. Or is that Peshawar Chicken?

Kashmiri only has the yogurt but a bunch of spices.

a reply to: Flyingclaydisk

Chickpea, chick pea, garbanzo beans, ceci beans, Indian peas, bengal grams, or my friend chana. It is all the same bean. Chana are chickpeas

So, you are using chick peas...... Channa.....Good choice for a drug. I prefer a different buzz, the one you get from Sage, but it does not last nearly as long as Chick Peas and it is almost opposite the way that Channa works in it's effect on thinking.

kratomguides.com...

Look at nutmeg chemistry and it's longer term effects. Think of Thanksgiving dinner with it's pumpkin pie and the fact that Black Friday is the next day. That pumpkin pie will take away the guilt of overspending till you see your credit card bill.

Pumpkin pie actually tastes good with just a little or no nutmeg or cloves. Don't get me started on Cloves and it's high Eugenol content that numbs your brain. Eugenol does make a good analgesic though.

I like the Japanese Golden yellow curry best. Peppers, cauliflower and tofu plus whatever.

a reply to: TheAlleghenyGentleman

Well, that's what the street vendors call Chana Masala in Peshawar, Pakistan.

I should have been more specific, but yes, you are correct.

I like garbanzos and always have. Husband doesn't like em whole but will tear into them in a homemade hummus. It's definitely a textural thing.

Someday I'll have to try the channa masala they make at the little Indian place we've been into, but their butter chicken and lamb saag is so good that I have a hard time walking past those on the menu.

a reply to: ketsuko

Used to love butter chicken, but one time I got some bad chicken and got really, really, sick. Now I can't eat the stuff. Took me a really long time to be able to eat any type of curry after that. The one I can't pass up is Tandoori Chicken. If there's Tandoori Chicken on the menu it's all I can see. Chicken Tandoori, some Garlic Naan and Biryani rice, maybe a little Mutton Curry on the side. MMMMMMmmmmmmMMMmmmph!!

a reply to: Flyingclaydisk

Have you tried Kale in any of your curry recipes?



I love me some curry though. For quite a while Ive wanted to get a clay oven to make naan. Curry (of any origin) and naan.. Mmm.. ETA: guess I missed the post just above mine! You know the deal. Anything cooked in clay is a win. Brick ovens are pretty great too.

FWIW, I think "bastardizing" recipes is kinda how this whole cooking thing has worked for centuries

a reply to: Serdgiam

Kale?? KALE????? KALE????

Me and fooking Kale are mortal enemies!!!! Friggin' ditch weed! How dare you bring up the subject of Kale!!! Don't EVEN get me started on Kale!!!

On a serious note though, there's a real trick to making naan. The trick is you've got to wet the dough right before you stick it to the side of the oven (good). Otherwise it will fall off into the fire (bad).

a reply to: Flyingclaydisk

Yes, they have chicken tandoori. Husband has had it once, but he keeps going back to the butter chicken. And the garlic naan ... OMG ...

The thing I find hilarious is that you can order it online and get it really mild, but if you order it over the phone and ask for medium or even mild, it comes spicy enough to make my eyelids sweat. I don't mind that, but it puts husband off a bit. It's like if you order it live, they assume you know for sure what you're getting.

a reply to: Flyingclaydisk

Don't malign kale. Like anything, it has its place. I like it in certain soups myself.

a reply to: Flyingclaydisk

Well yeah, masala means spice. So chickpeas with spices.

originally posted by: Flyingclaydisk
a reply to: Serdgiam

Kale?? KALE????? KALE????

Me and fooking Kale are mortal enemies!!!! Friggin' ditch weed! How dare you bring up the subject of Kale!!! Don't EVEN get me started on Kale!!!

Kale shall prevail!

Its delicious nature in soups is objective reality!


Ive actually never tried to make naan the "correct" way. I think a wood-fired clay oven is the only way to truly achieve greatness. The smaller household tandoors work ok, but miss something.

Always wanted to build a brick & clay oven in the backyard either way!

a reply to: Serdgiam

Kale can be good. In salads it’s great to marinate it in some acid before tossing it together. But yeah, it does real well in soups since it is so hearty. It had its moment and it time to get in line with all the other great recognized leafy vegetables.

I agree with you about the tandoor, it is the only way. I actually finally have enough outdoor space that I going to spit roast some animals in the back yard come spring.