Redemption

Failed Curry (upper left), mushy spiced peas, and pretty good Naan bread!

Yesterday's dinner was a disaster.  Basically, I attempted to replicate my friend's amazing curry that she made this past week.

Flashback to that night: my friend was making an Indian curry (she grew up making and eating it at home).  She had the basic spices: garam masala fenugreek, turmeric, cumin, coriander, chili powder, mango powder, and cinnamon.  I was shocked to see how simple the curry appeared to be - Fry up blended onions, add the spices, add crushed tomatoes, simmer, and stir in some cream.  "I can do that," I confidently told her.  She warned me that she was still working on perfecting it to the standard of curry that her mother makes.  "It's all about having the correct ratio and proportion of specific spices," she advised me.  And boy, was she correct.

Flash forward to the curry attempt night: I tend to not measure ingredients when I cook, relying instead on the smells and tastes of the food during the cooking process.  It turns out that this method of cooking only works if you are somewhat familiar with all of the ingredients you are using!

So I sprinkled in a generous amount of garam masala and fenugreek, added a few pinches of cumin and coriander, added a few scoops of turmeric, etc.   After about 15 minutes of simmering, I went to taste what I hoped to be curry, only to jump back in shock with a bitter taste in my mouth.  It turns out that if you add too much fenugreek and turmeric, you will taste a bitter curry, which is exactly what I made the mistake of doing. A quick google online advised me to add some sugar and mango powder, and ground almonds (which is part of the curry, anyway) to balance the flavour.  This worked surprisingly well, although the bitterness was still lingering in the background of the end result. 

In an effort to redeem my Failed Curry, I went with a simple dinner the following day.  I made panko, almond, and parmesan-crusted chicken breasts with a spicy mayonnaise dip.  

What makes panko breadcrumbs popular substitutes for regular breadcrumbs are their unique and irregular shapes, which help create an insanely crispy texture, even when simple baked in the oven with little oil.  The prep time is very quick, and the cooking time is even faster.  The chicken can be cooked in two ways: baked or pan fried.  I baked half of the chicken and pan fried the other half, to see if my company cook taste the difference or had preferences.  The verdict?  A tie!  The baked chicken may be a bit less crispy, but the pan fried chicken is easier to overcook.  Your choice.  Either way, you will finish your meal feeling thoroughly satisfied and not like a complete failure!


Panko-Crusted Chicken Breasts
makes six servings


6 chicken breasts
1 cup flour
1 egg
1-2 cups panko breadcrumbs (as needed)
1/4 cup parmesan cheese
1/4 cup ground almonds, or other nuts
chili powder
dried oregano
salt and pepper
olive oil


In a dish, stir together the flour, a teaspoon of chili powder and oregano, and a pinch of salt and pepper.  Stir together.
In another dish, break in the egg and beat well.  Season with a pinch salt and pepper.
In a large dish, stir together the panko, parmesan, almonds, a teaspoon of chili powder and oregano, and a pinch of salt and pepper.
Dredge the chicken breasts in the flour, then the egg, and finally, into the panko mixture.
If baking, place the chicken breasts on a tray lined with aluminum foil, and drizzle the chicken with olive oil.  Bake at 375 degrees F for about 20 minutes, turning the chicken over halfway, until  the center is no longer pink when cut through.
If pan frying, heat a tablespoon of olive oil in a large frying pan over medium-high heat, and fry until both sides are golden brown and crispy, about 10 minutes.


Chili Mayonnaise Dip


1/4 cup mayonnaise
lemon juice
chili powder


Sprinkle chili powder the mayonnaise, to taste.  Add a squeeze of lemon juice.  Mix well and serve with the chicken.