When people come to visit for a meal here, a lot of questions have to be asked. I need to know if they are visitors who mus be served true Peruvian food, or if they are they type that will just about anything. In the first category always falls my family. I love to impress them with my big pots of Seco de Res or Aji de Gallina and then typically follow up with the meal with a non-Peruvian dessert. That makes me feel like I have achieved a good balance, got to be creative, but at the same time, everyone cleans their plate!
When adventurous people come to visit, I know I can pull out the Italian, Indian or good ol’ American cooking. This meal fits that category as well. Something delicious and rich that I know will tantalize the taste buds, but at the same time a type of food that so many here in Peru would not have tried before. I love the flavors of East Asian food and was thrilled to try my hand at these recipes.
The chicken curry was a delicious one! The original recipe called for chile peppers and macadamia nuts, which I substituted for Peruvian common ingredients. Because of that and our personal preferences, I switched around how I made the recipe as well. It is very hard for me to simply follow a straightforward recipe. The coconut pancakes were the “tricky” flatbread this time around. The recipe had us making doily like pancakes through a sort of sieve made in a shallow can. Let’s just say that I hand made my dispenser from several layers of foil but my batter never became pourable and my “lacy” pancakes kept turning out to be “connect the polka dot” pancakes. While that did give me some inspiration for a pancake confetti to sprinkle over pancake cupcakes, I was not satisfied enough to serve it like that. So, my lacy pancakes just became pancakes, and honestly I loved rolling the curry up in them to eat.
Make your own Coconut Milk Chicken Curry!