On my third date with my now-husband, I was treated to my first-ever Indian experience - yes, experience. Between our sopping-wet run to the parking garage from the Baltimore Aquarium and our lecture by a homeless man about the genocide of blacks in Baltimore County, I was kind of hoping our date would be on its way to a nice, quiet ride home. Nope!
Adam delightfully surprised me with dinner at Kumari Restaurant and Bar. Like two little lovebirds, we were nestled up in a window seat overlooking the rainy, sparkly street below. I won't go into all the mushy details of staring into his deep blue eyes or admiring him trying to hide his smile ::sighs::, but I will say it might have been the first night that I've ever enjoyed a new food so fully. (Come on - if you've tried fresh naan or good chicken korma, you know what I'm talking about!)
Since then, I've tried a handful of Indian dishes at home, all from "India's 500 Best Recipes" by a collection of authors. This is one of my go-to recipes when I'm craving a quick (and cheap) Indian fix.
- 3 tbsp tomato paste
- 2 tbsp Greek (plain) yogurt
- 1 1/2 tsp garam masala
- 1 tsp chilli powder
- 1 tsp crushed garlic
- 2 tbsp mango chutney
- 1 tsp salt
- 1/2 tsp white sugar
- 4 tbsp corn oil
- 1 1/2 lb boneless, skinless chicken, cubed
- 2/3 C water
- 2 fresh green chillies, chopped
- 2 tbsp chopped fresh coriander
- 2 tbsp light cream
- Rice (instant white or basmati if you have time)
- Mix the tomato paste, yogurt, garam masala, chilli powder, crushed garlic, mango chutney, salt and sugar in a medium mixing bowl. Stir well.
- Heat the oil in a karahi, wok or deep pan. Lower the heat slightly and pour in the spice mixture. Bring to a boil and cook for about 2 minutes, stirring occasionally.
- Add the chicken pieces and stir until they are well coated.
- Stir in the water to thin the sauce slightly. Continue cooking for 5-7 minutes, or until the chicken is fully cooked and tender.
- Make sure you've got your rice ready to be plated.
- Finally, add the fresh chillies, coriander and cream to the spice mix. Cook for another 2 minutes over low heat, then serve on rice bed.