Attukal Paya (sometimes spelled as Aattukaal Paya or just Paya) is a hearty soup made with lamb, sheep, or goat feet served in South India. What fascinates me about this dish is that it’s often served for breakfast – initially this sounded strange to me, but the more I thought about it, the more it made sense; why not start your day out with some nutritious bone broth soup?
I also love the idea of throwing together a bunch of ingredients at night and waking up to breakfast already made!
One of the most common curries you’ll find in Indian restaurants here in the US is chicken tikka masala, a creamy, tomato-based sauce with slow-roasted chicken chunks. Being that it’s so popular, it’s easy to find pre-made sauces in most grocery stores; after putting several through their paces, I’ve settled on a quick, foolproof chicken tikka masala for an easy weeknight dinner.
One of the more interesting facts about this dish is that its place of origin is under dispute; there’s a good chance that it was invented in either India or England.