Tuesday Indian

Last night I made a straightforward "Indian-inspired" meal with a chicken curry and mixed greens (cooked and frozen last month) prepared in a South Indian style.

For the chicken I cubed a couple chicken breasts then marinated them with salt, pepper, lemon juice, and some amchoor powder for about 30 minutes. I browned them well in peanut oil, then removed them from the pan, cooked some onion chunks until they started to soften, then removed them from the pan and cleaned it. After melting some butter into the pan, I added halved cherry tomatoes, curry powder, a dash of cayenne, and some chicken stock and mixed well, then added back the chicken and onion.

The idea of using the greens in an Indian dish was from both Andrea (last night) and brianS's comment on my post whining about having too much quark. I started with the usual step of cooking dark mustard seeds, urad dal, curry leaves, and dried chilis in oil until the mustard seeds started to jump. Then I added the greens, covered the whole thing, and let it simmer. Couldn't have been simpler.

We ate this with basmati rice, and it was all quite good. The chicken isn't the most interesting preparation in the world (it would have been way better with a self-made curry mix, but that wasn't going to happen last night), but it certainly was not hard to eat.

Wine: A 2005 Gamay de Peissy Rosé. This organic Swiss rosé wasn't particularly interesting.