I have an addiction to Bombay House here in Provo. It’s food so good you moan when you eat. Or at least I do.
So when I saw a recipe for Chicken Tikka Masala on the cooksillustrated.com website I knew what we were having for dinner on Sunday night. Oh my—it’s spicy, creamy, sweet, and filled with aromatic spices. (Yes, I know Cooks Illustrated is $30/yr but it’s the best money I spend every year.)
Does it get better than Indian food?
Nathan is slowly learning to cook more than homemade brownies so when he asked Sunday night if he could help, I picked myself up off the florr, and happily turned the reigns over to him. Well, I held the reigns but he did all the grunt work.
He pressed garlic, measured coriander and garam masala, sautéed onions, etc. Ilene peeled the ginger which is the perfect job for children because you peel ginger best with a spoon—no knife to freak this mama out.
Cooking the meal took twice as long as it would had I done it alone, (Paul was napping!) but I guess that isn’t the point. I want my children to know how to cook amazing food when they leave the nest someday.
Two recipes down, 200 to go for my 12 year old son.
To make the Curried Green Beans:
Saute about 1/2 of an onion in 1 tablespoon of butter along with 1/2 teaspoon of ground coriander. Add the haricot verts (thin green beans from Costco, not the thick ones!) and 1 tsp. mild curry paste and salt to taste, and stir fry 5-10 minutes until desired doneness. Fantastic!