|Food and Wine's|
We love a good curry at our house. It’s warming and satisfying on all levels. This particular recipe is the product of that master chef at Food and Wine magazine, Grace Parisi. What Grace has achieved here is a melding of flavors that would lead you to believe that the dish has been happily percolating on the stove for hours. Actually, the whole thing takes a little over a half hour to make. What you end up with is a creamy curry rich with the tang of Greek-style yogurt. And Grace has blended in tomatoes, corn kernels, Serrano chile, ginger and curry powder for a truly flavorful dish. Surprisingly, even with the addition of the Serrano chile, the curry comes off as mildly spicy with just enough heat to add interest. I adapted this recipe slightly with some ideas I think are worth sharing.