Tonight's dinner is Indian. What you are going to need is....
4-5 Boneless skinless Chicken Breasts
Veggies~I used summer squash, zuccinni, and red peppers.
(I have also used egg plant and asparagus in the past)
Cilantro
Honey
Cashews (or your other favorite nut)
Sarano or Jalapeno peppers
Yogurt
Coconut Milk
Chicken broth
Cumin
Garam Masala
(spice mix of corriander, black pepper, cadamom, cumin, and cinnimon)
Rice
and skewers.
As always you will need EVOO (yes I said it again Elana)
Salt & Pepper to taste
Start with chopping up your peppers. Be sure to deseed and devein. The seeds and veins will add more heat. PLEASE remember to wash your hands WELL after handling these before you touch any "sensitive" body parts unless of course you are masochistic and like that kind of thing.
Coursely chop the peppers.
In a sauce pan add 2 cups of rice.
Add peppers, and chicken broth to rice......
Add about a tablespoon of Garam Masala
Pour in Coconut Milk......
And a healthy Tablespoon of honey and coursely chopped Cashews(about a half cup's worth)...
Cover and cook on Med heat for 20-25 minutes. DO NOT TAKE THE LID OFF.
Unlike regular white rice this will have some fluid left when the rice is done because of the density of the coconut milk. Rice will be "fluffy" when done. DO NOT start rice until you are ready to cook chicken.
Next prepare your veggies. Cut the veggies in uniform think cut slices and coat in EVOO
Add salt and pepper to taste (I also like some garlic powder here too) Stir and coat evenly and set aside to "marinate"
Take about half the bunch of cilantro and chop coursely
In a bowl put Yogurt, 2 tablespoons of cumin and cilantro
Mix well and set aside
Cut chicken breast into bite sized pieces and put in Yogurt mixture
Coat chicken completely. Allow to marinate at least 1 hour. This can marinate up to 24 hours for more flavorful chicken. Preheat oven to 375.
After marinating skewer chicken. If you will be grilling these be sure to soak the skewers in water while chicken is marinating. Since it is pouring outside I will be baking them so they are going in a foil lined pan.
Once all chicken is skewered and layed in the pan bake for 30 minutes at 375.
When the chicken is close to finished you rice should be done. Stir it up to evenly distribute all the good stuff and recover until the rest of the meal is done to keep warm.
Take your veggies that have been marinating and lay them out flat on a cookie sheet..
And there you have it! Happy Eating and may the gods and goddesses of India bless you!
Next prepare your veggies. Cut the veggies in uniform think cut slices and coat in EVOO
Add salt and pepper to taste (I also like some garlic powder here too) Stir and coat evenly and set aside to "marinate"
Take about half the bunch of cilantro and chop coursely
In a bowl put Yogurt, 2 tablespoons of cumin and cilantro
Mix well and set aside
Cut chicken breast into bite sized pieces and put in Yogurt mixture
Coat chicken completely. Allow to marinate at least 1 hour. This can marinate up to 24 hours for more flavorful chicken. Preheat oven to 375.
After marinating skewer chicken. If you will be grilling these be sure to soak the skewers in water while chicken is marinating. Since it is pouring outside I will be baking them so they are going in a foil lined pan.
Once all chicken is skewered and layed in the pan bake for 30 minutes at 375.
When the chicken is close to finished you rice should be done. Stir it up to evenly distribute all the good stuff and recover until the rest of the meal is done to keep warm.
Take your veggies that have been marinating and lay them out flat on a cookie sheet.. When chicken is done Broil veggies for 4 minutes.
And there you have it! Happy Eating and may the gods and goddesses of India bless you!
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