I had a craving for spicy and flavourful food one evening, so I decided to make a vegetable pulao and chicken “curry”. This meal deserved my mention (and photo-taking) because of how they surprised me. Normally my basmati rice tends to be on the mushier side whenever I add vegetables or meat to it. Not sure what I did differently this time, but I definitely added a lot more oil. Not sure if that helps?
The chicken “curry” was mostly made from grabbing whatever that was available: onions, tomatoes, and the usual suspects of garam masala, tumeric and curry powder. It was not a coconut-based curry per se, but it worked.