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Indian Chicken Curry (Murgh Kari)

Reviewed: Jun. 16, 2015
Excellent dish! I used thighs instead of breasts and made this in my pressure cooker. I browned the chicken, then added the rest of the ingredients minus the yogurt and water. I cooked it at high pressure for 20 minutes, did a quick release, then stirred in the yogurt. Never added the water. Next time I'll skip the browning altogether and leave out the cooking oil.
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French Crullers

Reviewed: Feb. 24, 2013
My husband and I loved these! I took off one star because I thought the directions could use some more detail. When piping, twist the bag and move very slowly to get a slightly thicker donut. It also looks a little prettier. (You can do any shape you like. I made hearts for Valentine's Day last year.) Once they're on the wax paper, freeze them for about 20 minutes while you make the glaze. You will have to increase the cooking time by about one minute. As far as the glaze, I melted the butter on the stove top and subbed regular sugar for half of the confectioner's sugar. It makes the glaze taste a little more like in the donut shops and easier to drizzle onto the crullers.
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