I'm a sucker for Indian cuisine, and a good curry is usually my take-out meal of choice. But after receiving samples of Spicy Nothings curry sauces here at the office, I might start neglecting my usual Indian joint (sorry, Marigold!) and start cooking ethnic cuisine at home.
I brought home a jar of the Coconut Curry sauce and gave it a try the next time I was in the mood for a spicy meal. (I didn't have to wait too long... ) Preparation was simple: I boiled a few cups of rice, sauteed a cut-up chicken breast, then poured in the sauce to simmer for 10 minutes. I topped a plate of rice with the chicken/curry mixture and dinner was done.
The curry flavor was undeniable, which is a pleasant surprise from a jarred sauce. And one jar made plenty of curry — I happily had enough for two days' worth of leftovers for lunch. Next time, I'll consider mixing the curry with a bit of cream or chicken stock — I like my sauces more on the thin side. (Unusual, I know.) I'm excited to try the rest of the curry line, particularly the Spicy & Tangy Curry and the good old Classic Curry. And the sauces leave plenty of room for customization. You can add your own veggies, experiment with different proteins and even use it as a dip. The company's website, www.spicynothings.com, has plenty of recipes and suggestions for getting creative with your curry.
—Melody
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