During my travels in India I learned two things about Indian cuisine. One, that curry is just a gravy or sauce with vegetables or meats. Two, the spices that goes into a curry is... pretty much everything but the kitchen sink in different ratios.
I was at the Surf Club one night giving moral support to the boys trimming the last harvest. It was late and dinner time and the request came from upstairs. Indian. So I started out by pulling out every herb and spice they had in the cabinet. I put back all the traditional European herbs and was left with the spices, seeds, etc.
A dash of this, a teaspoon of that and within seconds I whipped up a dry Indian flavored chicken marinade. Add some sliced onions and I let the chicken bake in the oven.
While the chicken was baking in our pretend "tandoori oven". I sliced up some black kale from the garden. (Yes its insane that the black kale's still going.) Mixed it with garbanzo beans (another Indian staple) and Trader Joe's Masala simmer sauce. I made some brown jasmine rice to serve with. The only thing I forgot to do was make some chipati, but I'll get Ken D to show us how it's done the next time I make Indian.
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