Pretty good, pretty straightforward to make (first time using an Instapot). Flavour wasn’t really close to the butter chicken we’ve had in restaurants, but it was still a tasty and very silky sauce. I didn’t have a Serrano so I used a dried ancho and left it in until the end. Might make it again.
Good! Possibly the nicest tofu curry I’ve made. I topped up the tofu with ~2oz of chickpeas. I didn’t have light coconut milk so I used 1c of regular + 1/2 cup water. Used smoked paprika as well as Kashmir chili powder for more smokiness and depth, and to keep potential heat within tolerances. Def make again.
Didn’t have everything but did my best. Subbed 3/4 tsp ground cloves and 1 tsp ground nutmeg. Omitted the allspice and orange zest, and used fresh ginger.
Good. Probably a 7/10. I added half again as many peppercorns. I’d like it spicier and more cinnamony. And for chai lattes, more concentrated. Next time I might double the ingredients but not the water, so I can pack more punch into each latte.
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