Chicken Curry

Having lived in Southern California a while, I've finally worked my way up to the typical medium-spicy salsas. This, with the Indian food at the Stroll & Savor last week, meant I wanted to make curry.

So I googled chicken curry and got a decently rated recipe from Allrecipes.com. It looked promising. As far as I could tell. I mean, before seeing the recipe, I knew of curry spice.



I also made regular Mahatma rice (I wasn't about to go buy jasmine rice all special for this one dish, even though I bought curry spice for this one dish) and spinach. There's some kind of spinach dish served at Indian restaurants, but I was too lazy at this point to try and figure out what it was.

It came out fine; very spicy. It made my stomach hurt, as all curry does, so I must have done something right. Although it was missing something; a warmer, maybe creamier flavor? This is most likely because I couldn't find plain yogurt in something smaller than 36 ounces at the store, and didn't bother with the coconut milk. I just used regular milk.

So, lesson learned: you can't always just substitute something. Especially when it's the first time you've made it and you don't know what you're doing.