The idea of breaking down a whole chicken is intimidating. Seeing speed and skill challenges on Top Chef and shows like it where contestants have to break down 50 chickens (okay, maybe not, but it seems like it!) makes it seem impossibly difficult, and even more so if you don’t have the proper tools for butchery.
On and off for the last few years I have tried to make Indian Food based purely on how I think it must be made when I eat it. I’ve failed abysmally. There was always something missing in my curry, some taste that should lie on the center of the tongue that I could never