From the kitchen of One Perfect Bite...I had great plans for tonight's dinner, but an overly scheduled day caused me to lose yet another race with the clock. It was ticking toward 6 o'clock and I hadn't started the lengthy preparations needed for the meal I had planned to make. I'm not a quitter, but I know when strategic retreat should be the order of the day. In the process, I've also become adept at the spontaneous creation of meals the likes of which you have never seen or heard. Tonight's feature is a transmogrified chicken dish that's been moved from Spain to India. I thawed chicken thighs this morning and I was loathe to let them sit for another night in the refrigerator. That lead to the creation of the quick chicken braise I'm featuring tonight. It's a very mild curry that I think you will enjoy, both for its taste and the ease with which it comes together. I suspect you always have the ingredients needed to make it on hand, and the recipe is quite easy to follow. So, if ever you find yourself pressed for time, you might want to give this pantry recipe a try. Here is how this simple chicken curry is made.
