Impatient Idealist

Ingredients:
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Oil to coat pan
1 small white onion, diced (3/4 cup?)
1 green chile, diced, seeds removed (note: CJS uses two)
2 tsp coriander
1 tsp cumin
1 tsp turmeric
1/2 tsp salt
1.5 tsp ginger paste
1.5 tsp garlic paste
1/2 cinnamon stick
1 lb chicken thighs, cubed
ONE OF THE FOLLOWING:
A) 1 tomato, juiced
B) 1/2 c water and 1 tsp tomato paste
C) 1 tomato, finely diced
OPTIONAL:
a) 2-3 tablespoons yogurt
OR
b) 1 tablespoon cream

Directions:
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Heat the pan a little, if not nonstick
Add oil
Heat oil a little
Brown the onions

Add ginger, garlic, chile, and cinnamon
Stir 1/2 to 1 minute (basically, until it smells like Chinese food)
Add powdered spices
Stir 1/2 to 1 minute (again, until the smell changes, can't quantify this one)

Add chicken
Stir to coat with spices
Cook until chicken browns

Add salt
Add tomato option
Can add a little water at this point
Simmer ~ 25 minutes
(Here's where you start the rice if you're going to eat this right away)

Optional: stir in yogurt or cream

This roast pheasant recipe is AMAZING.

I brined for four hours, with two bay leaves in the brine. We threw a couple shallots and two more bay leaves into the cavity, I basted with butter, and we put black pepper and savory all over the outside.

I had never before cooked a pheasant. I had never before EATEN pheasant. But oh man this was delicious. And now I have a bunch of pieces for soup, and a chunk to reheat with potatoes and peas, and a chunk to make a cold “salad” with rice. Mmmmmmm.

I shall have to figure out how to add pics. It looked all fancy and stuff.

I have had this book since 1989 and finally agreed to attempt a recipe from it.

https://www.amazon.com/Grande-cuisine-traditionnelle-Escoffier/dp/2082005615

I had a ton of help. I don't cook, you see. But my partner in crime doesn't read French, so I did contribute to the overall project! I did!

Yes, the recipe was a total pain in the ass. Raise your hand if you're shocked. On the other hand, it did indeed taste good when it was done. Potato croquettes. Secret power = nutmeg. Challenges included the lack of quantities for seasonings, including the nutmeg.

It amuses me that there are no reviews at all of this book on Amazon. It would also amuse me if the first review were created by an English-speaking non-cook... but not enough for me to go write a basically useless review.