After a long stay in Delhi when I was still a student I became addicted to indian food. There are scores of "murgh" (chicken) recipes and if Whatisthis
(the meaning of south of France old provençal expression "quesaco") can't get the name of the dish, we'll be left with a huge number of possibilities.
In fact garam massala in paste or powder can be hot or mild while korma is rather (if I remember well) on the hot side. The curry which is mild is "kalia".
Indian groceries have excellent ready made massalas and curries, I agree with Chinoise, but experiencing the home making of garam massala even in an awkward way is a real thrill.
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