To say that my husband Matthew likes Indian food would be an understatement. It's more like he LOVES it. I can't quite recall how or when he tasted it for the first time, but it definitely wasn't with me, and was already after our wedding. When I met Matthew in 2002, he used to take me to Chinese buffets, Pizza Hut, and Swiss Chalet, but now at every (rare) opportunity when we do get to go out, he prefers to have lunch at an Indian place. We've also started buying frozen Indian lunches at the Superstore, and I see many receipts from Indian restaurants which come out of Matthew's pants pockets. Initially, after trying Indian food, I was not too impressed - it seemed too foreign to me, and a lot spicier than I would have liked. But after trying several dishes in at least two different restaurants, I grew more accustomed to it and began to appreciate it a bit more. Now, I can better see why Matthew loves it so much. The ingredients in many Indian dishes are very basic: chicken breasts, potatoes, carrots, beans... but it's the exotic spices that add all the rich flavours that make the food different, but yet familiar at the same time.
Recently, we've started printing Indian recipes off the 'Net and preparing (or attempting to!) the dishes on weekends; Matthew even went to Bulk Barn and bought all the spices required to prepare the meals. Last week, we spotted an interesting Indian cookbook with colourful pictures at Indigo, so of course, we had to buy that too. So then I thought to dedicate a portion of this website to the meals we prepare at home (which turned out a success, only). I must also add that it's great to have a husband who's inspired to cook! Ohh, and of course, Natasha better love Indian food when she grows up, or else... !
The recipe below was adopted from a mixture of recipes taken from a cookbook we own, an online source, and our own additions/supplements. It turned out great!
Tandoori Chicken and Mixed Veggie Curry
Tandoori Chicken (4 servings)
- 12 chicken drumsticks
- 1 tbsp lime juice
- salt (to taste)
- 1 small/medium onion
- 1 tbsp tandoori masala
- 2 tsp garam masala
- 2 tsp ground ginger
- 1 1/4 cups plain yogurt
- 2 lime wedges to garnish (optional)
Wash chicken drumsticks and dry with paper towels. Place in a large bowel. Slash drumsticks with a knife 2-3 times. Sprinkle chicken with lime juice and salt. Set aside.
In a separate bowel, place onions, masalas, ginger, salt, and yogurt. Mix well until smooth. Pour yogurt mixture over drumsticks and cover evenly. Marinate in the refrigerator for 4-6 hours or overnight.
Preheat oven to 400F. Drain any excess marinade from chicken. Place chicken on a baking sheet or a roasting pan. Bake for 1 hour, or until tender and well browned. Serve hot, garnished with lime wedges.
Veggie Curry (4 servings)
- 3-4 tbsp vegetable oil
- 1 medium onion, sliced thinly
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 2-3 large potatoes, cubed
- quarter of a cauliflower head, broken into flowerets
- 4 oz green beans (fresh or frozen) - approx. 2 handfuls
- 5-6 thin carrots, diced into bite size pieces
- 14 oz can of diced tomatoes with juice
- 1 1/4 cups of vegetable stock (broth)
In a large saucepan, heat oil. Add onions and cook for 5-7 minutes until onions have softened. Stir in cumin, paprika, coriander, and turmeric; cook 2-3 minutes. Add potatoes, cauliflower, green beans, and carrots, tossing in spices until coated well. Add tomatoes and stock and cover. Bring to a boil, then reduce heat to medium and let cook for 20-25 minutes until the potatoes have softened and veggies are tender. Serve hot.
