Chicken Curry

Oil - 3 tbsp

Cinnamon - 1 stick

Cloves - 4

Cardamom - 4 pods

Peppercorns - 1 tsp

Onion - 1, chopped

Green Chillies - 4, slit

Ginger Garlic Paste - 2 tsp

Tomato - 1, chopped

Turmeric Powder - 1 tsp

Chilli Powder - 1 tsp

Coriander Powder - 1 tsp

Fennel Powder - 1 tsp

Chicken - 2 lb

Coconut Milk - 1 cup

Salt, to taste

Cilantro, for garnish

Heat the oil in a pot. Add the whole garam masala to temper.

Sauté the onion and green chillies until they become translucent.

Add the ginger garlic paste and sauté until the raw aroma disappears.

Add the chopped tomatoes and cook covered until they soften.

Season with turmeric, chilli, coriander, and fennel powders; sauté for a few minutes until the raw smell of the spices fades.

Add the chicken along with the coconut milk, 1 cup of water, and the required amount of salt. Cook covered for 20 minutes.

Remove from heat and garnish with cilantro.

Strawberry and Cream Sheet Pancake

• Cooking spray

• 1 pound fresh strawberries (16 ounces; 454 g), hulled and halved lengthwise

• 3/4 cup plus 2 tablespoons granulated sugar (about 6 ounces; 170g), divided

• 1 tablespoon (15 ml) fresh lemon juice

• 1 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume

• 3 cups all-purpose flour (13 1/2 ounces; 383 g)

• 2 teaspoons baking powder

• 3/4 teaspoon baking soda

• 2 cups (480 ml) full-fat buttermilk, room temperature

• 3 large eggs, room temperature

• 6 tablespoons unsalted butter (3 ounces; 86 g), melted, plus room temperature butter for serving

• 1 tablespoon (15 ml) vanilla extract, divided

• 1/2 cup cream cheese (4 ounces; 113 g), softened

• 1/4 cup powdered sugar (about 1 ounce; 28 g), plus more for dusting

• 1/2 cup (120 ml) heavy cream, divided

Directions

1. Adjust oven rack to middle position. Preheat oven to 425°F (220°C). Coat an 18- by 13-inch rimmed baking sheet with cooking spray.

2. In a medium saucepan, add strawberries, 6 tablespoons (75 g) granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until strawberries release their juices and soften, about 12 minutes. Remove from the heat and stir in 1/4 teaspoon salt. Let cool to room temperature, about 30 minutes.

3. Meanwhile, in a large bowl, whisk flour, baking powder, baking soda, 1 teaspoon salt, and remaining 1/2 cup granulated sugar.

4. In a medium bowl, whisk buttermilk, eggs, melted butter, and 2 teaspoons vanilla extract until well combined. Add buttermilk mixture to flour mixture and stir gently until just combined. (Batter should remain lumpy with a few remaining streaks of flour.) Allow batter to rest for 10 to 15 minutes.

5. Using a slotted spoon, remove about 1/2 cup (120 ml) cooked berries from juices and transfer to batter; fold to combine. Pour batter into prepared baking sheet and spread into an even layer with a rubber spatula. If needed, using a spoon or rubber spatula, spread berries around in batter to disperse evenly. Reserve remaining berries with syrup for serving.

6. Bake until pancake is puffed and golden brown and a wooden pick inserted in the center comes out clean, about 20 minutes. Allow pancake to slightly cool, about 5 minutes.

7. For the Whipped Cream: While pancake cooks and cools, in a medium bowl, beat remaining 6 tablespoons heavy cream until medium-stiff peaks form, 1 to 2 minutes. In a separate large bowl, combine cream cheese, powdered sugar, 2 tablespoons (30 ml) heavy cream, remaining 1 teaspoon vanilla, and remaining 1/4 teaspoon salt, and with an electric hand-mixer, beat on medium speed until smooth. Fold whipped cream into cream cheese mixture with a rubber spatula until combined and fluffy.

8. To Serve: Dust pancake evenly with powdered sugar. Slice into squares and serve warm, topped with pats of butter, whipped cream mixture, and reserved cooked berries along with their syrup.

Special Equipment

18- by 13-inch rimmed baking sheet, medium saucepan, electric hand-mixer

Make-Ahead and Storage

The strawberry mixture can be made up to 1 day in advance. Cool completely to room temperature before refrigerating in an airtight container.

Pancake is best eaten shortly after it's made, while still warm. Leftovers can be stored in an airtight container for up to 4 days and gently reheated in the oven.

Almond Croissants

1 ½ cups sliced almonds, divided

8 ounces (about 1 cup) almond paste, broken into small pieces

⅓ cup cup granulated sugar

1 large egg

3 tablespoons unsalted butter, softened

2 teaspoons vanilla extract

½ teaspoon fine sea salt

8 large day-old croissants, split horizontally

Powdered sugar

Preheat oven to 350°F. Spread 1 cup of the sliced almonds in an even layer on a small rimmed baking sheet. Bake in preheated oven until golden brown, 8 to 10 minutes, stirring halfway through cook time. Let cool to room temperature, about 15 minutes.

Pulse cooled toasted almonds in a food processor until finely ground, about 12 pulses. Add almond paste and sugar; process until mixture resembles fine meal, about 15 seconds. Add egg, butter, vanilla, and salt; process until mixture is smooth and creamy, 2 to 3 minutes, stopping occasionally to scrape down sides of bowl. Transfer mixture to an airtight container. Cover and chill until mixture is firm, at least 30 minutes or up to 4 days. (If refrigerating more than 30 minutes, uncover and let stand at room temperature 15 to 30 minutes before using.)

Preheat oven to 375°F. Spread 2 tablespoons almond paste mixture onto cut side of each croissant bottom. Sandwich with croissant tops. Spread 1 tablespoon almond paste mixture onto top of each assembled croissant. Sprinkle croissants evenly with remaining 1/2 cup sliced almonds (about 1 tablespoon each), pressing gently to adhere.

Arrange croissants on a large rimmed baking sheet. Bake until sliced almonds on top turn light golden brown, 5 to 8 minutes. Let croissants cool on baking sheet 15 minutes. Garnish with powdered sugar. Almond croissants are best eaten the day they are baked.