Comments on: Green Garlic Masala Chicken Curry

By: Barbara

Barbara — Thu, 28 Apr 2011 05:16:23 +0000

Thank you, Chicu.

I also have made a green chutney with cilantro, ginger, garlic, chilies, lime juice, onions, mint and a bit of cumin and used that poured over fish fillets and baked them until they were tender and flaky. Moist and delicious way to cook fish.

Your poor husband. I know a few people who have that genetic problem of tasting soap in cilantro. I feel sad for them…..

By: chicu

chicu — Thu, 28 Apr 2011 02:44:06 +0000

My mum makes a similar curry with coriander leaves. I love it. My husband hates coriander- he, poor thing, is one of those individuals to whom it tastes like soap. We have tons of wild curry leaves where we live. We both love curry leaves. WHY did I not think of this curry?
and that is why you are such an incredible food person and I an adoring fan.

By: Barbara

Barbara — Tue, 26 Apr 2011 17:16:34 +0000

You can grind them up and eat them KCat–the reason you fish them out of stews is because the leathery leaves are a choking hazard. In particularly the northern parts of the Indian subcontinent, they are ground up like any other dried garam masala ingredient and eaten all the time. But they eat them in the South, too.

By: KCatGU

KCatGU — Tue, 26 Apr 2011 16:49:13 +0000

Looks Great Barbara, and I love a recipe that begs to be made in advance. I didn’t think we could eat bay leaves, hence I’m always fishing them out of stews. I figured if anyone would be able to shed some light on the issue it would be you.