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This week I want to talk about things that go together. When comparing things that make a good pairing you often hear the phrase: "they go together like cookies and milk". While the pair do get along famously, I think it does a disservice to milk to pigeonhole it as a beverage to pair with sweet things.
Although I didn't think much of it at the time, when I was growing up, my family was a bit of an oddball. Although my mom ran a national retail business, she always made the time to make a home cooked meal from scratch, and we sat down as a family 7 days a week to eat dinner. Although the meals ran the gamut from Tex-Mex to Japanese to Italian, our choice of beverages was milk, Milk, or MILK.
When I was asked by got milk? to pair something unexpected with milk, my thoughts ran immediately back to my childhood and all the savory meals I enjoyed with a cold glass of milk. Perhaps my most memorable milk experiences were when it helped save my tongue from from the burning heat of chilies. That's why I decided to pair the milk with something spicy and savory.
Loaded with chilies, this is a dry curry and the "sauce" consists mostly of caramelized onions and a bit a tomato. The sweetness from the tomatoes and onions are balanced by the savory chicken and potent heat from the chilies. First the chicken is marinated in powdered chilies, turmeric and lemon juice. The key to making this is to fully caramelize the onions, ginger and garlic. This will take time and a lot of stirring to prevent burning, but it will be well worth your effort. Check out my post on Perfect Caramelized Onions for a more detailed look at how to get your onions fully caramelized.
Combined with some more spices and tomatoes, this mixture becomes the sauce, giving each bite an incredibly complex array of flavors with a robust umami that will have you smacking our lips in contentment. For the powdered chilies I used Korean gochugaru for their mild heat, bright color and sweet taste, but if you want it spicier you can use kashmiri chilies, aleppo chilies, or really whatever you have on hand.
To tame the fire, a glass of cucumber and mint infused milk is the perfect pairing which abates the heat from the chilies. You see, chilies contain an oil called capsaicin that's responsible for triggering the burning sensation when you eat a chili pepper. Milk contains a fat loving protein called casein that binds with capsaicin, allowing it to be washed away. Aside from giving your milk a festive mint-green color, the cucumbers and mint give the milk a refreshing herbal flavor that's the perfect compliment to the rich, spicy curry!
This week I want to talk about things that go together. When comparing things that make a good pairing you often hear the phrase: "they go together like cookies and milk". While the pair do get along famously, I think it does a disservice to milk to pigeonhole it as a beverage to pair with sweet thi...
P.S. This post was sponsored by our friends at got milk?, but as always, the opinions expressed are my own.
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Title: | Fiery Chicken Curry with Cucumber Milk |
Descrition: | A fiery chicken and caramelized onion curry with cucumber and mint infused milk to tame the spicy curry. |
Fiery Chicken Curry with Cucumber Milk
Meat
Produce
Condiments
Baking & Spices
Oils & Vinegars
Dairy
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Found on norecipes.com
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Fiery Chicken Curry with Cucumber Milk
A fiery chicken and caramelized onion curry with cucumber and mint infused milk to tame the spicy curry.