Goan style chicken and vegetable curry

Chicken second courses Indian cuisine

I received a gift of spices, including yellow curry powder. What to do with it? I looked in my Madhur Jaffrey cookbook and she basically scoffs at recipes calling for curry powder because, as you may know, it is not strictly authentic. I found a shrimp curry recipe in the NYT by Suvir Saran calling for yellow Indian curry powder and decided to try it. The resulting dish is quite good: think slightly exotic comfort food. I can't find wild Gulf shrimp anymore, so here is my adaptation using chicken and vegetables. I've also made it vegetarian, with cauliflower, potatoes and carrots. Either way, the dish is fragrant, warming, colorful and has lots of pleasing layers of flavor and texture. Start a pot of rice (basmati is the best!) before anything else. It may not be authentic but who cares if it tastes so good?