The coloring is off on the food. It has more orange/red in it.
For supper tonight I served Andhra Chicken Fry. Usually I feel overwhelmed when I read Indian recipes. They tend to take a lot of time and many ingredients that I don't typically carry. This one, on the other hand, is quite manageable. I did cut down on the pepper and the chili powder, because I wanted my kids to eat it. The pepper seems to be the main seasoning in this dish, so for us adults it was yummy, but seemed to be lacking that little something. This was my second time making this particular recipe, so I'm sure it was the pepper.
A couple of things that may be helpful: to make garlic-ginger paste, take equal amounts of garlic and skinned ginger. Blend them with a tiny bit of water or oil. Also, 200 grams of chicken is actually a pretty small amount. From what I can tell it's just under half a pound. So, you may need to triple the measurements. Don't be afraid to do it, either. Indian foods use much more seasoning than what we're used to using. I ended up using two good sized onions for our "little" family.
Patricia is enjoying her dinner!
This afternoon I also had the privilege of baking these pumpkin chocolate chip muffins. They are pretty yummy if I do say so myself. The batter was more liquidy than I'm used to having muffin batters be, but the end result is great. The only thing I changed was using cinnamon instead of pumpkin pie spice, because that's what I had available. I'm looking forward to tomorrow's breakfast!
"To God only wise, be glory through Jesus Christ forever." Romans 16:27