Indian Spiced Chicken
Ugh. I am so spoiled. I just spent two weeks at the NCED training center in Norman, Oklahoma. That’s right. No housework, just classwork. Well, the classwork was hard, but still easier than housework. Actually, for me, everything is easier than housework.
I was also so proud of my husband since he was able to hold it together for almost the entire two weeks. I spoke to him every day, naturally, except the day I was coming home. I don’t know what I was thinking, but I forgot to check in in all the excitement of finally coming home! Unfortunately, I did find him a bit confused. And I don’t think he fed the dogs that day, or maybe just seeing me makes them hungry? That’s weird. But no harm done. Except I found 10 days worth of the dog’s food (I feed them a semi-raw diet) in the freezer. I was a little ticked off. As if I would go gallivanting off to Oklahoma and leave the dogs with no food!
At any rate, I had a sort of epiphany while I was away. I was not overly pleased with the food on my trip. Not that it was bad, but it was sort of like diner food. You know, frozen, pre-made stuff. I prefer fresh, local stuff. Not that I am sure that is what I am buying from the grocery store, but I try. So now my idea is to simplify my cooking, but still pack in or on the flavor. No more complicated extra steps and hopefully I can healthify everything as well.
I found the recipe for this dish on Pinterest (where else?). I thought it looked good and I also enjoyed the concept of this blogger’s, well, blog. Actually, I am quite jealous because she came up with a great concept and title. Here’s the link to Taking On Magazines One Recipe At A Time. She says the original recipe is from Family Circle magazine, January 2014.
Indian Spiced Chicken
This is a mildly spiced curry. Feel free to add more cayenne to taste, or more garam masala. To save a little money, just buy chicken thighs, rip off the skin and fat, and carefully remove the bone. I also “butterfly” them a little to get them an even thickness. You could pound them thinner as well. Thighs taste better, and are less dry, than chicken breasts. That’s right! You can also substitute chicken breasts for the thighs. Cut them in half lengthwise.
- 2 tablespoons chopped fresh ginger
- 2 1/2 teaspoons garam masala or red curry powder
- 3 cloves garlic, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper, or more to taste
- 1 cup plain yogurt
- 8 small boneless, skinless chicken thighs (about 1 1/2 pounds)
- 1 tablespoon vegetable oil
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
1/4 cup fresh cilantro, optional for garnish
cooked rice, optional for serving
Naan, optional for serving
In a small bowl, combine the ginger, garam masala, garlic, salt, and cayenne. In a larger bowl, mix 1 tablespoon of the seasoning with half of the yogurt. Add the chicken to the yogurt mixture, tossing to coat.
Heat oil in a large cast iron skillet over medium high heat. Brown chicken, in batches, for about 5 minutes per side (it will not be cooked through). Set chicken aside on a plate.
Reduce heat to medium and cook the onion until it begins to soften, about 5 minutes. Sprinkle with the remaining spice mixture. Stir in the tomatoes and remaining yogurt. Reduce heat to a simmer, return chicken and any accumulated juices, cover, and cook until chicken is cooked through, about 5 to 10 minutes (chicken should reach an internal temperature of 165 degrees F). The chicken should also produce some liquid. If it does not you can add more yogurt or water so as not to dry up and burn.
Serve with rice and naan bread as desired.