Tomorrow I’m going to try to make this recipe in the Crock Pot. Beau’s making a grocery run in with other errands, so I asked him to buy the Garam Masala spices and yogurt.

“Who’s yogurt?” he asked.

Oh, yeah. He can’t eat that. Dairy allergies/intolerance are a pain when trying to cook, people! And I’m not using a soy equivalent - I loathe all things soy. Gack.

“Um, I’ll leave that out of your portion,” I told him. So now I have to figure out how to keep his portion warm separately from my portion.

I’ll serve it with basmati rice and some other veg. Peas, maybe.

1. Maybe there’s a rice yogurt out there?  I think Indian food requires the yogurt to balance out the spices.  Sounds good though!

   Posted by Gwynne  on  05/01/08  at  01:21 PM

2. Rice yogurt. I’ll look into that.

   There’s a part of me that thinks he may be able to do yogurt since it has that nice bacteria in it. But what do I know?

   Posted by jen  on  05/01/08  at  01:32 PM

3. You should try cooking with a wheat/egg allergy.  I would gladly trade the milk thing I think.  Hope you find a tasty alternative.

   Posted by  on  05/01/08  at  06:26 PM

4. I think you are right about Yogurt ~ I don’t have any trouble when I eat it, and that is quite often.

   Posted by  on  05/01/08  at  08:41 PM

5. Add coconut milk instead

   Posted by  on  05/02/08  at  08:21 AM

6. Yeah, I thought of coconut milk. I just hate to open a can and use only a small portion. I’m afraid the rest will go to waste ultimately. But I’m considering it.

   Posted by  on  05/02/08  at  08:53 AM

7. Supposedly you can freeze coconut milk.  I try to use up a can at a time if possible, but it would be worth a try to freeze it once and see what happens.

   Posted by  on  05/02/08  at  09:32 AM

8. Hmmm, that’s a good idea. I will try that. Thanks!

   Posted by  on  05/02/08  at  09:39 AM

9. Another thought just occurred to me - I can cook the basmati rice that I’ll add to accompany the chicken in the coconut milk, too.

   Posted by  on  05/02/08  at  09:40 AM

10. It *is* a pain.

    I have a jar of garam masala I bought because I saw it in a couple recipes and after I used it once, never used it again.  Deb didn’t like the thing I used it in, which probably had nothing to do with that.  I should find an excuse again.  Of course, I’ve learned a ton since, so if it were now I’d probably fake my own mixture.

    Posted by Jay  on  05/02/08  at  11:07 AM

11. I’ll use the garam masala sparingly then.

    Posted by  on  05/02/08  at  11:38 AM

12. Carol, I have to disagree on the milk v. wheat thing. I can’t speak to eggs (that would be harder than wheat for me), but I am gluten-free and dairy free. Once you get used to it, the wheat is easy (for me). Extremely pricey, but way easier to give up than dairy, because there are so many really good alternatives for wheat. Once you get used to making your own bread, it’s not so bad, but obviously your mileage varies. :) Milk, though: I miss cheese so much. And if there were no such thing as coconut milk, I’d die.

    Jen, I have lots to say about cooking Indian dishes and about coconut milk, so I’ll do a whole post on it. Maybe two separate posts.

    FYI on coconut milk, I put it in the fridge in a regular storage container, and it keeps for a couple of weeks. I’ve never had coconut milk actually stay in my fridge longer than that, because I use it so much, but it may keep even longer.

    Peas are great with Indian food.

    About the bacteria in yogurt—once you cook it, the probiotics die, so at least in cooked dishes it doesn’t work for lactose intolerance.

    Jay, I have a recipe for homemade garam masala if you’re interested.

    Posted by sarahk  on  05/03/08  at  10:57 PM

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