Using the recipe from Vij’s cookbook as a guide, BSK often cooks comforting family style chicken curry. (Vikram Vij is a much-celebrated master of Indian fusion cuisine. His Vancouver restaurant is an HG/BSK favorite). For convenience, BSK usually cooks boneless/skinless chicken thighs. Last night, BSK decided to follow exactly Vij’s recipe. It called for cooking skin on/bone in thighs. When done, the skin and bones were removed and the chicken was shredded. It made a difference. This was curry, accompanied by fluffy jasmine rice, that called for second and even third helpings. Chutney, Prince Edward Island mustard pickles, sriracha were on the table as enhancements. Gahan’s Ale (brewed on PEI) was the beverage. Thankfully, there was leftover rice. That meant congee (rice porridge) for breakfast. BSK flavored it with grated ginger and mushrooms (Chinese dried) and added sliced sea scallops. Topped with a dash of chile oil. With steaming cafe latte, this was a great way to start the day. (This is how HG breakfasted with tea at Congee Noodle House when living in Vancouver, B.C. HG will revisit in November).
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