"Hi, my name is Stephanie, and I'm a curry-o-holic..."

I have a confession to make: I'm addicted to Indian curry. I got hooked this summer when we took the sellers of our home out to eat at Bombay House. That place is AMAZING! (if you're ever in Provo, you've got to go) Trouble is, we can't afford to go out to eat there as frequently as my curry craving strikes-- which happens to be 2-3 times a week lately.

So one day I was going through some serious curry withdraw and decided to figure out how to make it at home. Thanks to the wonders of the Internet, I found a recipe that is almost as good as the chicken coconut kurma that I get at my favorite restaurant. I also found some recipes for the fragrant rice and flat bread (naan) that we get there too. Try it, but beware-- you might get hooked!

Here are some of my notes on the recipes:

Curried Coconut Chicken: Use boneless/skinless chicken thighs instead of chicken breasts for really tender meat, add a few dashes of ground cinnamon to the curry powder, and add about 1/3 c. golden raisins and 1/3 c. cashews to the sauce as it simmers. And don't try light coconut milk-- you need the real stuff for full flavor.

Indian Style Basmati Rice: Use brown basmati, and transfer to a rice cooker before adding the liquids.

Naan: Be careful not to add too much flour, or the bread will be really tough. I usually end up using just a bit over 3 1/4 cups. I can't wait to try this out on our grill this summer, but in the meantime, the electric pancake griddle works really well.