The curry powder mix was from my mother’s favourite Indian spices lady at CCWM that she would always buy from when she wanted to make her own style of curry chicken. The curry blended in very nicely into the relatively skinny poultry and in just 30 minutes, even the gelatinous chicken feet were nicely cooked through. The taste was succulent, juicy, flesh was tender and delicious. I see it as my tribute to the many who love black chicken dishes, an ode of sorts if you like to black chicken lovers worldwide. I am almost always ready to challenge the norm. But, I am an irreverent servant-less home cook, who is always willing to test and try something different. The thought of cooking it in anything else other than Chinese medicinal herbs is already in and of itself sacrilegious to many. Of course I said that because my Wife didn’t want to even taste it, and therefore I had the entire chicken to myself. The Silkie Chicken is such a tiny little fella that the whole chicken would nicely feed one person. I just made Black Chicken Curry, and it is damn good. Yes, you didn’t read wrongly and neither did you hear it wrongly.
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