Creative Commons attribution link in footer This dish is easy - easy - easy. My boyfriend and I love Indian food -- yet, so often, there is blending of cashews, grinding of coriander seeds with mortar and pestle and other cool things involved. All marvelously exotic -- except when you and your family just want to sit down and catch up after the kids have come in from practice. Or maybe, with the advent of Fall, those new network television shows tempt (see this link for a rundown of references to gluten free good (or those who eat gluten free) I have caught on cable, network television, and on film).
So, for this recipe, take out the chicken (breasts or thighs) and either cut into wide strips first; (or, alternatively, you can cut in after pieces have been seared on both sides and spread out facing down in pan) then rub in the spice mixture:
Ingredients:
chicken breasts or thighs (I use either free-range or organic; or, at the least, chicken that is hormone and antibiotic-free)
olive oil
onions
tomatoes
cilantro
Spice mixture:
Cayenne
Chili Powder
Cumin
Garam Marsala
Tumeric
Salt
Cut up onions first, put in olive oil, get started on medium heat; transfer to a plate.
When chicken is no longer raw in the pan, put back the onions and add tomatoes or halved cherry tomatoes; cook until chicken no longer pink inside; serve with jasmine rice.
Garnish with fresh cilantro.
A note on organic produce: almost all the produce I buy is organic. Onions, I believe, often appear on lists of about twelve items that often have the highest pesticide residue: hence, foods best bought as organic. Just a quick note: potatoes are definitely on this list; so buy them organic!
When I find an authoritative list of produce that is best bought organically, I will include it . . or, feel free to let me know in the comments.
Any comments on this recipe welcome!
We are entering the season of giving! For fun and unusual gift ideas -- for others, or just to browse for yourself -- click on retail therapy/giftie page, here -
So, for this recipe, take out the chicken (breasts or thighs) and either cut into wide strips first; (or, alternatively, you can cut in after pieces have been seared on both sides and spread out facing down in pan) then rub in the spice mixture:
Ingredients:
chicken breasts or thighs (I use either free-range or organic; or, at the least, chicken that is hormone and antibiotic-free)
olive oil
onions
tomatoes
cilantro
Spice mixture:
Cayenne
Chili Powder
Cumin
Garam Marsala
Tumeric
Salt
Cut up onions first, put in olive oil, get started on medium heat; transfer to a plate.
When chicken is no longer raw in the pan, put back the onions and add tomatoes or halved cherry tomatoes; cook until chicken no longer pink inside; serve with jasmine rice.
Garnish with fresh cilantro.
A note on organic produce: almost all the produce I buy is organic. Onions, I believe, often appear on lists of about twelve items that often have the highest pesticide residue: hence, foods best bought as organic. Just a quick note: potatoes are definitely on this list; so buy them organic!
When I find an authoritative list of produce that is best bought organically, I will include it . . or, feel free to let me know in the comments.
Any comments on this recipe welcome!
We are entering the season of giving! For fun and unusual gift ideas -- for others, or just to browse for yourself -- click on retail therapy/giftie page, here -
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