Meera Sodha’s classic recipe, rich with deep flavors of cinnamon and cumin above a low flame of chiles, needs mopping up with naan.
Good morning. Some weekends come along like holidays, and with them the chance to explore. Some arrive like a finish line, and call for rest and recovery. Others are simply steps in the algebraic equation of work and school and chores and hobbies and workouts — two days like every other day, only perhaps with a later start time or, if you’re a fisherman, an earlier one.
Whichever, I like to mark Sundays with a proper meal. A Sunday supper is a chance to gather family and friends for no other reason than the fact that they are family and friends. Cooking for them on a regular basis is my personal habit, a shared tradition in my set, a practice of sorts. (Some guy wrote a book about that.) People are lonely, even in families. Feed them and that will change.
This week: the chicken curry (above) that the British cookbook writer Meera Sodha learned from her mother when she was a homesick college student, and the naan she picked up from her auntie a little while later.
It’s a simple, gorgeous curry — a thick, yogurt-fortified tomato sauce flecked with garlic and possessed of the deep flavors of cinnamon and cumin above a low flame of chiles, surrounding bite-size chunks of boneless, skinless chicken thighs and topped with slivered almonds — perfect for mopping up with the flatbreads, alongside chutney, raita and steamed basmati rice. It tastes, to me, of comfort.
Featured Recipe
Meera Sodha’s Chicken Curry
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