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Chicken and Ricotta Cheese Curry Recipe
You’ll Love It When You Taste It
Curry is kind of like porn. To paraphrase Supreme Court Justice Potter in his famous majority opinion, I don’t know how to define it, but I know it when I see it.
Curries are building blocks of many cuisines, including Indian, Chinese, Thai, Vietnamese, Jamaican, and Japanese. They can be similar to each other or quite different, and within each cuisine you may find further variations. You’ll encounter curry as a paste, a powder, or a cube. It can be brown, gold, red, or green. The level of heat varies, as does the flavor profile. But whatever the particulars, I don’t think I’ve ever met a curry I didn’t like.
That includes this recipe. It’s by Indian Master Chef Vikas Khanna from his book, “Flavors First,” published by Lake Isle Press. You might say it’s an Indian curry without the powder.
It employs many of the ingredients of a traditional curry, including cardamom pods, chiles, ginger, and turmeric, along with cinnamon and something much less common; fenugreek leaves. It creates a rich sauce out of these fragrant seasonings by adding ricotta cheese, cream, and yogurt.
Creamy curry has been a familiar taste ever since I started adding either coconut milk or heavy cream to my masoor dal a while ago. But ricotta cheese…
