You know that moment when dinner is already in motion… and suddenly you’re questioning everything?
That was me with this curry rub.
I had the rub ready to go, but then came the question:
Did I make enough?
What I Used…
Curry Lime Rub
Curry powder– 2 tsp.
Ground Ginger – 1/2 tsp.
Dried Coriander (Crushed) – 1/2 tsp.
Salt – 1/2 tsp.
Pepper – 1/4 tsp.
Lime Zest – 1 tsp.
Brown Sugar – 1/2 tsp.
Was It Enough Rub? Yes. But I could have kept adjusting it. Added more. Started over. Googled it. Second-guessed the whole dinner.
Instead, it was decide and move on.
The Takeaway
✅ The sweet brown sugar balanced the curry
❌ Don’t rub it on the chicken with fingers. Sprinkle on, then turn with cooking tongs to coat (otherwise rub will stick to fingers)
❌ If using on chicken breast I would also add a drizzle of olive oil to keep chicken tender
✅ Curry rub on chicken drumsticks and thighs: COOK IT!
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You don’t need to eliminate every bit of uncertainty when making a new recipe
Because the goal isn’t to make the perfect decision.
It’s to stop spending your evening deciding.
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