Ernie H
About Ernie
Member since Dec 12, 2006
Hi, I'm Ernie. I am the Lead Community Manager / Developer for Rouxbe, but that's just fancy talk for "I code for Rouxbe and I blog for them, too."
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If you're sauteeing the apples, make sure that the apples are firm - I did this the first time around with the regular Washington apples, and they were kinda mushier than what I was used to. Golden Delicious apples are pretty good for this recipe.
The sauce in this recipe is enough to make both the Greek Chicken and the Lemon Potatoes, so to save time, I recently tried to make both of them in the same pan; I put the potatoes in the roasting pan, and the chicken on top of it.
While the potatoes were still tasty, the potatoes definitely loses some of the crispiness.
This was my first major curry. It turned out pretty well. Some notes:
1) Ghee is clarified butter. I came back from the market and when I got back to my kitchen, I forgot to buy butter, to my horror. I used olive oil. The world didn't explode.
2) 2 chili peppers, while spicy enough for me, was too spicy for some of my friends and is still spicier than regular Indian restaurant curries (in the United States, anyway). De-seed if your friends are wimps.
3) I couldn't find blanched albums, so I bought a can of salted almonds and rinsed them in cold water. Again, the world didn't explode, and the curry was fine. (Poor Dawn would probably freak out if she read this, however.)