Ain't these tears in my eyes tellin' you?
I love food science. And I love beautifully spicy Indian food. And last evening, while throwing together some basic sustenance, I happened upon a beautiful thing.
When we order from the Indian restaurant up the road, I am drawn to the tandoori selection, the glory of high heat cooking at its finest. One of the items I've had repeatedly is a tangy, turquoise-blue chicken, and I couldn't quite figure that one out.
Until last night.
I have some spicy cilantro chutney that I added to my smoky, citrus and culantro chicken (yes, culantro, not cilantro...), and it turned the red-orange chicken a glorious teal color. The possibilities are now endless.
Plus, it gives me another reason to take on that project I've been itching to start for a few years. Because I'm nerdy that way.