Vegan Black Garlic Chicken Korma with Saffron & Cinnamon-Infused Basmati Rice

Despite the sexual allure of the above photograph, I don't have much experience cooking Indian cuisine. Don't get me wrong. I research cuisines from every region of the globe like I’m getting paid for it. 

Let's use this imaginary scenario my overly-creative brain invented to make an unnecessary point:

I walk into a bar, hungry and ready for action. I casually slide up on a bar stool, intentionally half-sitting  so that it looks like my feet actually reach the ground. I look up from my Mai Tai to notice that a gorgeous plate of pasta puttanesca is batting her sultry lashes at me. I give her a sly grin and wave her over with my eyes. 

"Can I buy you a drink?" I ask. "Dirty Martini with Olives and Olive Oil" she declares, raising a brow. 

"Yes ma'am.", I respond.   

I am immediately lured by her intoxicating aroma of fresh minced garlic. She takes a long slurp of her drink, then things get awkward. I lean in, take a huge bite, then pull away. My cheeks are red from a mixture of blushing and sauce. 

I try to sound shameless when saying, "I'm sorry. I couldn't resist".

Consent, Jenn's imagination. Consent is key.

I look away for a moment to collect myself only to notice that a bowl of Tofu Paneer is attempting to make accidental eye contact. *Sigh*. Women. I look back to Puttanesca. "Let's get out of here. I've got a block of vegan parmesan you can slip into and feel a little more comfortable. Did I mention I have solid silver forks?" 

Puttanesca's eyes light up, and grabs takes my hand. On our way out, I give a casual nod and smile to the Paneer. "I'll be back", I mouth at her, smoothly winking in a non-creepy way. Hopefully she'll stick around. 

Hopefully, this imaginary scenario explains how I feel about Indian cuisine. Italian food is usually first on my mind, but my palate is expanding with age and experience. I really love the exciting combination of spices and flavors utilized in Indian cuisine. I didn't want Ms. Paneer to feel second best in any way, so I dedicate this post to her. 

There's no recipe posted here anymore. You can find it in my Cookbook in early 2011.  

Have a great week!

Some Lovely Chanterelles

Simmering in the pot...