tag:blogger.com,1999:blog-7739174354824373083.post6036241301454429464..comments2024-03-25T07:01:55.757+00:00Comments on My Kitchen Antics: Tomato RiceMy Kitchen Anticshttp://www.blogger.com/profile/06313104897544828417noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7739174354824373083.post-67425434588204240812009-07-14T21:42:39.892+01:002009-07-14T21:42:39.892+01:00yeah colour is a prob i also face. I see some reci...yeah colour is a prob i also face. I see some recipes on-line where the chicken curry's colour is a deep brown and i suppose the colour catches when you cook it well on low fire till the entire masala coats the meat pieces.i don have patience and expect it to jus be that colour no matter what. And all my chicken curries taste the same, whatsoever! Oh yes coriander and curry leaves add that extra flavour and i love it even though Ro hates it. I do throw in potatoes, and carrots in a stew..but spinach in a chicken curry..hmmm havent tried thatMy Kitchen Anticshttps://www.blogger.com/profile/06313104897544828417noreply@blogger.comtag:blogger.com,1999:blog-7739174354824373083.post-21865777202799610192009-07-14T13:24:22.456+01:002009-07-14T13:24:22.456+01:00Throw in a lot of veggies into your chicken curry ...Throw in a lot of veggies into your chicken curry - carrots, potatoes, spinach. The vegetable stock sort of thickens the gravy - or at least this is what I have observed when we cook without the veggies. Try lemon grass as a herb - it adds awesome flavour. And I know Ro is not a leafy guy but you just can't "leaf" out the curry leaves n coriander. Don't ask me for an actual recipe cos I do not follow one. In fact, I would love it if some one told me how to get some colour onto my chicken (without using colouring). I don't like the chicken meat to look white as I subconsciously feel it tastes bland and no matter how much masala I use in the marinade it eventually dissolves into the gravy.Janehttps://www.blogger.com/profile/18151921645987232913noreply@blogger.com