We decided to throw together something quick for dinner last week and used one of my favorite spices, curry powder. There are dozens of varieties of curries, as the word only represents a blend of spices, but I have a jar of the traditional saffron-colored powder lying around. I hesitate to call this an "Indian" meal, because not all of the ingredients are in the style of Indian cooking (but then again, what is "Indian" anyway?? Ok ok, Zach, don't get too caught up in the Identity Studies...).
For this quick meal, I made a quick marinade that ultimately lent fantastic flavor to my chicken. Here's the TIP: don't be afraid to mix and match (strong) flavors and experiment with sweetness and savory. Also, try out plain yogurt for so many uses. Here I used it in my sauce:
I mixed plain yogurt, curry powder, cinnamon, and raisins, and poured the mixture over my cut up murgh (chicken) and let it sit for about a half hour in the fridge under wraps.
We cut up some veggies we had lying around - peppers, zucchini, shallots, and sauteed those first to brown them. As you've seen with my recipes that roast veggies, we don't always want raw ones, and a little browning really brings out a great flavor!
I took the vegetables out before I added the chicken so it could cook up on its own and not overcook the vegetables (soggy - ew). I cooked the chicken for a few minutes and added the veggies back in.
We cooked up some boxed jasmine rice and heated up a jarred curry sauce (we didn't know how the sauce would be and wanted to let my marinade flavor the chicken, so we served it on the side). You already know I love this TIP, but try to cook with as many colors as possible. Your food will be even more satisfying if it's visually appealing!
And now for a good-looking close up to make you want to make this easy dinner right now:
Enjoy!
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