I’ve had good luck with curry pastes I’ve gotten from Amazon:
https://www.amazon.com/s/ref=nb_sb_ss_c_1_20?url=search-alias%3Daps&field-keywords=curry+paste+mae+ploy&sprefix=curry+paste+mae+ploy%2Caps%2C389&crid=3DUJRVJTRPIE3&rh=i%3Aaps%2Ck%3Acurry+paste+mae+ploy
Seems similar to what you describe above. Of course anything slightly better than “Bachelor Chow” is a feast for me. But if I can make it, anyone can. The are directions and recipe ideas right on the container.
Yeah, Mae Ploy are the curry pastes we use around chez pulykamell when we’re doing Thai. You can order on Amazon, but you can find them in various stores here in the Chicago area, too.
Although for his Chicken Tikka Masala recipe, he uses a yogurt,lemon juice, ginger, and garlic marinade.
Good for you!
I just wanted to say, though, that you can absolutely marinate something in paste. Just rub it on, it’s like a dry rub.
Last time I made a similar dish I put the seasoned chicken in zippies and dropped those into a water bath heated with an immersion circulator. Not properly sous vide because it’s not under vacuum. IIRC it was a 65C bath.
Dark meat or a mix of white and dark. White is great if you’re just eating a piece of chicken, but in a dish using chicken, dark can add needed flavor. I don’t eat “curries” but did like McNuggets a lot better before they new and “improved” them to “100% white meat”.
I don’t understand the preference for white meat. Apparently a lot of people don’t like strong flavors.
I don’t understand the preference for McNuggets. Have they started making them out of food yet?
I know some people cling to the “it’s healthier” nonsense.
Yes. They’re made of chicken (breast, tender, skin, and rib meat is what they specifically use.) And the coating has your usual stuff like flour, leavening agents, oil, spices, etc. And they’re delicious. I sometimes make my own nuggets out of chicken thigh chunks here at home, and they’re delicious, too, but I wish I could make a proper McNugget clone with ground-up chicken.
To make the chinks more tasty, use something other than breast meat. Breast meat is the most unsuitable part of the chicken for curry.
The thigh is the best
Other things you can try are to marinate in yogurt or crushed stewed tomatoes before cooking.
I’m reminded of the part in Methuselah’s Children where the group finds an ‘ideal’ planet. There are plants that grow any kind of food (analogue), much like the food replicators in Star Trek can; only the ‘fruit’ grows instead of being replicated and IIRC it’s not shaped like what it tastes like. The family were astounded at how good the food was. The indigenous inhabitants of the planet created the plants by probing minds to see what humans eat. They chose the memories of Lazarus Long because he was old enough to remember what foods were supposed to taste like.
I am not going to make a Chinese food joke here.
You just did.
Not when you’re making chicken curry. Just leave the bones in. Chicken curry is supposed to have bones.