2024 the best curry chicken recipe review

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The best Indian food is cooked (and eaten) at home.

Real Indian food is fresh, simple, and packed with flavor. In Made In India, Meera Sodha introduces you to the food she grew up eating every day. Unlike the fare you get at your local Indian takeout joint, her food is vibrant and surprisingly quick and easy to make.

Meera serves up a feast of over 130 delicious recipes collected from three generations of her family. On the menu is everything from hot chapatis to street food (chili paneer; beet and feta samosas), fragrant curries (spinach and salmon, or perfect cinnamon lamb curry) to colorful side dishes (pomegranate and mint raita; kachumbar salad), and mouthwatering desserts (mango, lime, and passion fruit jello; pistachio and saffron kulfi). Made In India will change the way you cook, eat, and think about Indian food forever.

Publisher ‏ : ‎ Flatiron Books; Standard Edition (September 15, 2015)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 320 pages
ISBN-10 ‏ : ‎ 1250071011
ISBN-13 ‏ : ‎ 978-1250071019
Item Weight ‏ : ‎ 2.6 pounds
Dimensions ‏ : ‎ 7.7 x 1 x 9.95 inches
Reviewer: transponder
Rating: 5.0 out of 5 stars
Title: Terrific: good recipes and pleasant to read
Review: Really like this book: the writing is very engaging, the recipes are well explained and we've liked the few we've tried so far. Part of the charm is that the author lives in my native England, and I like those English references. There shouldn't be difficulties for American readers, but you may want to bear in mind that when Ms Sodha refers to 'chili powder', the Mexican chili powder in your cupboard is probably not what she's referring to, as it contains more than powdered chilis. Also, Americans may be puzzled as to why the index contains the entry 'eggplants' under 'A': the reason is clearly that in England these are called 'aubergines', so 'A' was the right place for this until the American editor changed the word without moving the entry! The only other comment I'd add is that canola oil is the go-to oil in this recipe book (as it is in other excellent Indian cookbooks), but I actually don't favour canola oil, since it's highly processed (look up how it's made) and is not the health oil the authors seem to imagine. To the contrary, a better oil is avocado: very healthy and natural, with neutral flavour and a high smoking point. Olive oil has also worked just fine for me as a substitute when avocado oil wasn't available.Update: Have just tried a potato recipe ('Ferrari') which calls for a lidded pan and then doesn't tell you what to do with the lid (if anything). The baffling point, though, was the 'ounce' of cilantro to be added at the end to the cooked seasoned potatoes. An ounce is an awful lot of cilantro, even for those that really like its pungent flavour: it fills my 2-cup pyrex storage bowl. I don't imagine that the author wants you to sprinkle all THAT on less than 1 pound of potatoes. But British cookbook authors often use grams (and metric generally) rather than American measures. Perhaps it was not '1 ounce' in the original English edition. Similarly, the peanuts asked for, while not a lot, are certainly a good deal more than anyone would want for a batch of this size. So sometimes the specific quantities might need to be taken with 'a pinch of salt'.Overall, I love the recipes and the ingredients discussions, as well as all the lovely pictures. This book is a great addition to anyone's cookbook library!

Reviewer: Michael Maukstad
Rating: 5.0 out of 5 stars
Title: If I could give more stars I would!
Review: I don't write many reviews and never write one in haste. This is an amazing cook book.Where to start, first the presentation big full color photos and fun little stories that give each recipe a very personal feel.Organization, the book is divided into sections, starters, vegetables, meats, ect ( there are considerably more I just don't want to list all 12 sections) there is also an "alternative contents" to easily search for good week night meals or tiffin's (packed lunches).Depth, if you're like me you want to know how to make the spice blend they have in the recipe not just how much to put in of the dried powder from the store. And you can definitely taste the difference! It's your option and I appreciate that control.Easy, for a majority of the recipes it's just a couple of spices and nothing that you can find at a typical grocery store. I was honestly amazed with the flavor profile from the first recipe I tried and it was just some fresh garlic and ginger and a few spices.Last but certainly not least the contents, I've had almost every recipe in this book after the 6+ months between buying and this review I love it I love all of them! my fiancee loves all of them! When we cook them for other people they love them! The cilantro chutney chicken try it it's mind blowing!! If you would prefer something with more veggies try the masoor dal it's easy and delicious!Sorry for getting carried away but this cook book is worth it and gets an unbelievable amount of use in my kitchen.

Reviewer: Christine Corbin
Rating: 5.0 out of 5 stars
Title: Even if you've never tried Indian food, you need this cookbook.
Review: I can't rave about this cookbook enough. Where to start? I'd eaten Indian food very few times before cooking from this book--always chicken tikka masala and the occasional samosa. But I'm an avid home cook and heard so many great things about how easy, accessible and fresh these recipes are that I knew I had to try it out.I'm so happy I bought a copy for myself. About 4 months into owning this book, it's already taken a beating and I'm finding new recipes to catch my eye all the time. The rice recipe alone is worth the price of the book--I finally understand how to cook a perfect batch of rice! If you follow Sodha's instructions, you'll never make bad rice again. The Worker's Curry is stunningly comforting, and a cheap vegan dinner to boot. The Chaat salad is mind-blowingly delicious and fresh. The Chili Paneer tastes like the ultimate state fair food I have always dreamed of, except I made it in my own kitchen. My boyfriend and I ate the whole batch in one sitting, shamelessly. The Cilantro Chicken is so quick, easy, and flavorful that I've already made it three times.AND HER ICE CREAMS! Folks, the ice cream recipes are also totally worth the cost of the book. I don't own an ice cream maker, and I don't need to, because Sodha's ice cream recipes are still perfectly rich, creamy and delicious without one. She walks you through how to churn the ice cream by hand, with luscious results. I have a batch of the Fennel Seed Ice Cream in my freezer right now and am already thinking of so many ways her basic ice cream recipe could be customized.All that to say, I truly cannot recommend this cookbook enough. Sodha truly knows how to write for the home cook--there is no pretension or extra, confusing steps here. None of these recipes are difficult and most are quick enough to make on a weeknight. In fact, I'm trying out her Pav Bhaji tonight and I can't wait, because I already know it will be delicious. I'm anxiously awaiting the US release of Fresh India, Sodha's second cookbook, but until then I'm thrilled to work my way through the rest of this lovely book.

Reviewer: N. Usova
Rating: 5.0 out of 5 stars
Title:
Review: I made Pistachio Chicken and Naan and I am in love with it! I am tired ordering Indian restaurant food and I love cooking. The Pistachio chicken that I made is the same as if ordering from the restaurant - I cannot tell the difference! It is absolutely amazing. I will be making it again and again. And, it was easy and creative to make.The Naan is amazing as well. It is much better than from the store. I will be making it again and again as well! And so easy to make.Cannot wait to make more recipes!

Reviewer: NURIA ARNEDO MARTINEZ
Rating: 5.0 out of 5 stars
Title:
Review: Recetas muy elaboradas, la tapa es muy bonita, lo recomiendo !

Reviewer: Alex C.
Rating: 5.0 out of 5 stars
Title:
Review: The best Indian cookbook I have ssen. Great and simple explanations with amny delciious looking meat dishes. With some of them, certain meat dishes can have meat swaps e.g. chicken to beef.

Reviewer: Fernanda
Rating: 5.0 out of 5 stars
Title:
Review: All the recipes I cooked so far are delicious and very simple to prepare

Reviewer: Wieslawa
Rating: 5.0 out of 5 stars
Title:
Review: Cuisine authentique. Très beau livre