This chicken passanda recipe was born out of a rather disappointing visit to an Indian restaurant in Budapest. A trip of all things, to get a broken tooth fixed.
It was my first visit to a dentist in 25 years and not one that I relished. I have no issue with dentists. I do however have an irrational phobia of injections.
So after I got all fixed up and things had worn off I was given a big boy treat of a night out in the big city as a result of being a ‘brave little soldier’.
My choice for a night out will typically always involve lots of beer. Some loud heavy rock music and a curry.Rather than go to one of our tried and trusted restaurants I figured we would try somewhere new that had decent reviews.
My wife ordered the chicken passanda and me the lamb vindaloo. Both dishes I love cooking at home. You can see a slightly sideways glance at a pork vindaloo here. Or indeed the more familiar beef vindaloo recipe here!
Now whilst I may say our visit was disappointing it was not really that bad my wifes dish was superb. My vindaloo however was all a bit meh.
Really not what it should have been which is astringent and sour pierced with a nice heat and some fragrant background flavours.
What I got was a tomato based sauce that was just chili hot. Not to the extent that it was unpleasant, in fact, it was quite nice, just not a vindaloo.
The following morning we got up with a thick head and we were discussing dinner on the 2 1/2 hour drive home. My wife kept going on about how great her curry was. As a result, about halfway home we veered off the motorway to pick up some chicken and some almonds. It was time to have my own awesome chicken passanda.
It is a triumph of a dish, loaded with fragrant spices and a lovely mellow hint of almond and punches of fresh coriander. The coriander is by no means a garnish on this dish, it is integral.
I don’t do garnish, it has no place on a plate of food for me. Everything on a plate should add something to what I am eating and if it does not, I want to know what on earth it is doing there.
It is one of my food ‘hates’! So much so I have on rare occasions complained to waiters in restaurants about it. Not in a particularly rude way.
However, when I am asked if enjoyed my meal I would point out that I did although I found the raw piece of rosemary on my plate particularly inedible.
Yes I really can be that guy!
Anyways, you guys need to be heading the kitchen now to make your own chicken passanda, I have a football match to watch.
England Vs Wales in Euro 2016 no less, this could be a fraught afternoon!