A few weeks ago, I made what is possibly the most successful curry dish I have ever made — it was delicious! I’ve often had trouble with curries in the past, but this one came out really nicely. I served it with a bed of black and white quinoa, which was also really unique. I don’t think I’ve ever seen black quinoa before, but I really liked how much more vibrant this dish looks with it:
For the actual curry sauce, I made a simple bechamel sauce, and added in about a tablespoon of Maharajah curry powder, some garam masala (I think), and a bit of cayenne. The chicken I grilled on high heat in our grill pan, together with some onions and celery. Once the chicken was mostly cooked through, I poured the curry sauce over the top and brought the heat down to medium until the chicken was finished cooking:
This was one of those dishes that I could tell was going to be amazing even before I tasted it. And it was pretty easy, too! The only difficult part was stirring the bechamel. Definitely doable in under an hour, though, and highly worth-it.