We decided to make Mark Bittman's chicken curry tonight. We were pleasantly surprised.
Here are some spices being measured out...
And some basmati rice being toasted with almonds and raisins.
A whole serano went into our coriander chutney...
The blender making short work of the chutney.
Chicken marinating in yogurt and spices...
...And sizzling away in the skillet.
Finally, the curry is served, with, of course, sauteed kale.
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