Indian Fusion..Indian Spiced Chicken

I love the well balanced flavors of Indian food....so Alan announces he is hungry, and I have 3 boneless skinless chicken breasts...what to make.  Well, I know I can't go wrong with something I make up with curry!  And since this was a hit, it is a keeper and I'll share with you.

Indian Spiced Chicken

3 boneless, skinless chicken breasts, cut into about 1 inch chunks

a few Tbsp of grapeseed oil or olive oil

1 TBSP Curry Powder

1 Tsp Ground Cumin

1 Tsp Garam Masala (Indian spice mix found in the spice section of most groceries)

1/2 tsp Garlic Powder

3 Tbsp dried onion

1 tsp salt

1 tsp honey

Juice of one lemon.

Combine all ingredients in a glass bowl and let marinate for 30 minutes to a few hours.

Veggies--Part 1 roasted, Part 2 sauteed

Part 1

1 bunch of broccoli, cut into florets and the stalks peeled with a vegetable peeler and cut into 1 inch chunks

Place on a sheet tray, drizzle with oil, sprinkle with a pinch of kosher salt (go easy here) in a preheated 425 degree oven and roast for about 30 minutes.

Part 2

1 large leek, greens into compost, white cut in half lengthwise and washed well, then cut into 1 inche pieces

3-4 carrots, peeled and cut on the bias into 1/4 inch slices

1/2 of a spicy pepper like a jalapeno minced

3-4 garlic cloves, minced

1/3 C of golden raisins or regular raisins is fine too.

White wine

kosher salt and white pepper to taste

While the broccoli is roasting the rice is cooking (recipe below)....saute vegetables in a few Tbsp of oil for 4-5 minutes, then add the raisins and add about 1/4 cup of white wine and cook until wine is almost reduced and vegetables are tender (not mushy). Season with salt and pepper. Place in a bowl and set aside. Mix broccoli into vegetables when it comes out of the oven.

In the same pan you cooked the vegetables add the chicken and saute for 3-4 minutes then add about 1/2 cup of white wine and cook until chicken is cook through....about 8-9 minutes. You will have a nice light sauce.

Toppings:

Toast pine nuts or almonds to top dish with.

Paneer (Indian cheese, white and crumbly) or I used feta as it is also a crumbly white cheese and this is fusion...and what I had!

Brown Basmati Rice

2 C of brown basmati rice

2 C of chicken stock

2 C of water

1/2 bunch of cilantro, or to taste

kosher salt

I cook my rice in a rice cooker, the package of rices says to bring to boil, cover and reduce to a simmer and cook for approx 40 minutes, but check your package. When the rice is cooked I stirred in my chopped cilantro and about 1 tsp of kosher salt.

To assemble

Place rice on plate, top with vegetable mixture, then chicken, pine nuts and cheese.