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Chicken and potato curry recipe
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To all of my fellow Pittsburghers - if you have never gone shopping down in The Strip, you are missing out on a brilliant opportunity. I've been shopping in The Strip since I was old enough to drive or be driven by my friends and there are still stores I have not visited yet. Along Smallman Street and Penn Avenue, there are hundreds of little shops that have imported goods, handmade scarves and wool coats, spices from all over the world, delicious food and live music - not to mention some of the freshest produce in Pittsburgh.
It's hard to choose a favorite shop from The Strip. Certainly Penn Mac has its charms, but Stamoolis is equally appealing to the Mediterranean cooking enthusiast (just on a smaller scale). The Enrico Biscotti Company is amazing, but then so is Mancini’s Bread. There is very rarely just one type of anything in The Strip. Its whole aura screams variety and plenty.
If there is a heaven for everyone, mine is a leisurely Saturday afternoon spent popping in an out of shops along The Strip that catch my fancy. There are plenty of places on The Strip to buy inexpensive seasonings, but one that I tend to frequent is Pennsylvania Macaroni Company. There is a rack in the front of the store that has a little over a hundred different types of spices that are packaged in the disposable plastic soy sauce containers with lids, that sell for a whopping, $.99 a piece. This wall has allowed me to experiment with flavor combinations and ethnic cuisine on a tight budget. I would recommend shopping from this spice wall, as often as you possibly can. Try spices that you’ve always wanted to but didn’t want to spend a fortune on at your local Giant Eagle. McCormick spices are good, yes, but they are also ridiculously overpriced for what they are. Pepper is pepper no matter what container it comes in.
I was able to use curry powder for the first time in my cooking because of the $.99 spice rack, and found that I enjoyed it quite a bit. I began experimenting and created something hearty and exotic (to my palate anyway) that my boyfriend and I enjoy very much. Interestingly enough, there are quite a few people I have spoken with about Indian Cuisine who have vehemently expressed their disinterest in it. Further prodding proved that the majority of them had never tried it before, and they were merely prejudiced in their opinion. You have to try something before you can say that you don’t like it. This stew is entirely too delicious not to try. I haven’t made it with beef yet, but that is next on my curry stew agenda. I’ll keep you all posted.
Chicken and Potato Curry Stew
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