It's fun each week to throw something into the lineup that is not our usual, something "wordly," i.e. something from a cuisine not our own, and while Wednesdays here at The Table had belonged to Whisk Wednesdays for a bit, cooking with friends from Le Cordon Bleu at Home, I thought it might be fun to just do a quick post on Wednesdays of something I made around here this week, thinking someone else might want to make it, too.
First up is Indian cuisine: Chicken Masala, a recipe from Bal Ameson, which I borrowed and will send you off here to look at the recipe if you think you might want to float it sometime at your place. I have been cooking Indian food this year with Margaret and Leslie, and we have made a recipe of BA's a time or two. She has a show called The Spice Goddess on The Cooking Channel...I just found out about it, so I tuned in last week, this recipe was featured, and I knew I wanted to try it soon. It's easy, fairly quick, delicious, and healthy...what more do you need for a reason?
Ingredient list: chicken, onion, garlic, fresh ginger, grapeseed oil, green chile, coriander seeds, fenugreek seeds, garam masala, Spanish paprika, tumeric, salt, tomato paste, tomatoes, potatoes, cilantro (I used parsley), and water. The serving suggestion was to serve it with rice. (Since I figured rice and potatoes were a bit much in the same meal, I halved the amount of potatoes.)
It is all made in one pan, simmers for about 25 minutes so you can do other things, and if the husband calls, is stuck in traffic on his way home for a short bit, it does hold very well in the covered pan. Delicious, definitely a repeat.
