few that are not fond of curry. Oftentimes, I make either turkey a la king or chicken a la king as the second choice. I had leftover turkey from Sunday’s supper, so I used it to make Turkey a la king. I usually give the option of having it with puff pastry, rice, or potatoes. I think peas go great with both dishes, and at the end of the meal, I will add them to the leftover turkey à la king. I always make more sauce than I need, so I have extra to freeze for an emergency meal. It makes a great turkey pot pie. We don’t have a lot of Basmati rice on board, so I was serving the standard Uncle Ben’s rice every day, saving the Basmati rice for the butter chicken. There were some very happy crew members when they read the words “Basmati rice” on the menu board. When you see photos of Lorraine and me, Lorraine is usually wearing three layers, and I have my jacket open. I very seldom put the heat on, but on Monday, as we crossed Lake Superior, I gave in and turned it on in my room. I’m sure Lorraine would find it funny that I was cold.
And if you can’t decide which to eat, I always say, “Why choose? Have both.”
Butter Chicken I love serving butter chicken because it is so good, and the crew loves it. It is always well received. I like to serve it with my GPS sauce (ginger pepper sauce). I always make a double batch, and before I add the chicken and cream or coconut milk, I remove a third of the sauce and save it to make a vegetarian dish with the butter chicken sauce, roasted sweet potatoes, chickpeas, and spinach. I call it sweet potato spinach curry . You can find butter chicken and ginger pepper sauce in both my books. The regular Butter Chicken version I make for my crew, and the Paleo-inspired Butter Chicken version, prepared without sugar and with a tomato sauce made from scratch. Both are equally good. When I make Butter Chicken, I always make an option for the
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