This was my first time using Garam Masala and the smell and taste was amazing. I literally stuck my head into the spice bag and inhaled the delicious aroma of nutmeg, cardamon and coriander a few more times than I should have. The brown sugar, plain yogurt and the Garam masala made the Butter Chicken taste sweet and savoury--and made it a lot healthier than regular butter chicken.
The next night I made "Prawns in Coconut Masala" from another Food Network recipe. It's almost like a "Chicken Tiki Masala," but with more of a tang from the wine vinegar and shrimp.
My favourite recipe of the week was Mulligatawny soup. The other week I tried Mulligatawny soup for the first time at our local market and I knew I had to recreate it at home. Mulligatawny, which means "pepper water," is a curry flavoured, creamy chicken soup. My recipe was adapted from this and this recipe.
Mulligatawny Soup:1 carrot, chopped
1 stalk of celery, chopped
1 onion, chopped
1 tomato, seeded and chopped
1/2 of one apple, chopped
2 tbsp chopped garlic
1/4 cup red lentils
1/4 cup uncooked rice
1/4 cup all-purpose flour
1 cup coconut milk
2 cups low sodium chicken stock
2 cups water
2 tbsp curry powder
1 tsp ground nutmeg
1 chicken breast, cooked and sliced
Salt and pepper to taste
Directions:1. Saute onions, celery, carrots, garlic for about 5 minutes or until onions start to brown.
2. Add flour, nutmeg and curry powder and cook for about 2 minutes. Add the water.
3. Add the remaining ingredients (tomato, apple, coconut milk, lentils, rice, chicken, chicken broth, salt and pepper) and bring to a simmer. Cook for 20 minutes until rice is cooked.
I left the soup in the fridge overnight and the chicken permeated the broth nicely. The curry powder and chicken balanced well with the sweetness of the coconut milk. This is a hearty soup for one of those chilly, fall days.