Simple Weeknight Curry

Years ago I worked for a family from India. One of the things I have always been grateful for about that experience was learning so much about Indian cuisine and cooking. Many people think that Indian food is complicated and time-consuming, and many Indian dishes are just that and quite worth it, but there are some very simple dishes to be cooked as well.

As with all food, the fresher the better, but you can easily mix up a curry (or masala) that can be added to a variety of meats, grains, and vegetables for a lovely Indianesque meal any night of the week.

Ingredients:

1 Tbsp. ground cinnamon

3 Tbsp. ground turmeric

3 Tbsp. ground cumin

3 Tbsp. curry powder (don't skimp or buy cheap curry)

1 Tbsp. cayenne

1 Tbsp. chili powder

1 Tbsp. ground ginger (again, don't buy cheap)

2 tsp. anise seeds, crushed

8-10 cardamom pods, crushed

Directions:

Simply add all to a lidded container or jar and shake to combine.

On fish, tofu, or poultry:

Drizzle the meat in lemon juice, then rub in curry. Seal tightly and refrigerate several hours. Grill, pan-fry, or bake.

Stir curry into plain yogurt and coat your meat. Seal tightly and refrigerate several hours. Grill, pan-fry, or bake.

In rice/grains:

Rinse and soak 1 c. Basmati rice for 30 minutes. Drain.

Chop 1 medium onion and 3 cloves garlic. Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a pan and saute onions and garlic. When softened, stir in rice and toast gently for 3-5 minutes. Stir in 2 Tbsp. curry and 1 tsp. dry cilantro. You can also add nuts, fruit, dry fruit, and vegetables. Add 1 c. water or chicken/veg stock. Bring to boil. Cover tightly and simmer 45+ minutes until water is soaked up and rice is soft.

Vegetable/rice dish:

Follow directions above for rice up to toasting. Add in cooked garbanzo beans, cauliflower, peas, diced potatoes, diced bell pepper, etc. Finish rice-cooking process. Stir in 2 c. sliced fresh spinach and serve. Stir in plain yogurt for a creamy richness if desired.

Braised Chicken With Lemon & Capers

*adapted from Food & Wine recipe Zesty Braised Chicken

Ingredients:

• 6 bonesless skinless chicken pieces (I used breasts)
• all-purpose flour for dusting
• salt and freshly ground pepper
• 1 tablespoon butter
• 1 tablespoon extra-virgin 0live oil
• 3 large peeled garlic cloves
• 1/2 cup Sauvignon Blanc
• 3/4 cup chicken stock
• zest from 1 fresh lemon
• 4 thyme springs
• 1 Tbsp. capers, drained
• 2 bay leaves

Directions:
Preheat the oven to 350°F.  Season the chicken generously with salt and pepper and dust with flour.  In a large ovenproof skillet or dutch oven, melt the butter in the oil.  Add the chicken, and cook over medium-high heat, turning once, until browned (12 to 14 minutes).  Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat.

Add the garlic to the skillet and cook over low heat until softened, about 5 minutes.  Add the wine and boil over high heat until reduced by half, about 5 minutes.  Add the stock, lemon zest, thyme, capers and bay leaves and bring to a boil.  Return the chicken to the pan.  Transfer the skillet to the oven, cover and braise for 30-35 minutes, until the meat is tender.

Remove chicken, then return the skillet to the stove and boil until the sauce is slightly reduced, about 5 minutes. Discard the thyme, bay leaf and lemon zest before serving.

I served with seasoned baby baked potatoes, green beans, and kale.