My girls started school few weeks ago and I have been meaning to write a post to share their experience.
My feelings and emotions have been exciting and stressful…
Exciting… because it’s a new year that celebrates a new milestone.
Stressful… because Ariana (my 5 yr old) broke her arm few days before starting kindergarten.
Luckily they both got great teachers and seem to be loving school. Ariana made a great impression with her pink and purple arm cast and Anabelle has been her shield and playing the perfect role of a “big sister.”
It’s been pretty hectic at our house… Once we all get home, we are on a schedule hour by hour . Eat, homework, shower, bedtime, pack lunch, prep dinner, get online, try blogging… then repeat.
I have been quite obsessed with Indian cuisine lately thanks to Aarti Sequeria from Aaarti Paarti. I just want to try every recipe that airs on her show… I guess because I have not had any fails with any of her posted recipes on Food Network thus far. In addition, I love trying the new called out spices and ingredients. I feel like I am learning while cooking. I am truly enjoying the experience.
I decided to make the minty curry chicken dish for my girls for a great start in the school year. When I started prepping and cooking up the minty masala for the chicken, my kitchen was smelling so so good… so good, that my neighbor wanted to know what I was making. She was able to smell it from outside. I told her I will bring her some food once I was done.
I did not have to make any changes on her recipe. I thought it tasted perfect just the way it was… and so did my hubby, girls, and not to forget our beautiful neighbor. My only note would be to make sure to season with salt and pepper and adjust seasoning as you’re following each step of the recipe. Also, if you’re like me and don’t like too much fat on your meat, I suggest to clean out the fat before starting any cooking activity.
Recipe: (This recipe has been directly taken from Food Network.)
- 2 small bunches cilantro leaves, coarsely chopped, 1 1/2 cups
- 1 bunch fresh mint, leaves, coarsely chopped, 1 1/2 cups
- 1 red onion, chopped
- 6 cloves garlic
- 1 1/2-inch piece ginger, peeled and coarsely chopped
- salt and freshly ground black pepper
- 1/4 cup water, plus 1 1/2 cups
- 2 tablespoons olive oil
- 2 shallots, thinly sliced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 6 boneless, skinless chicken thighs, about 1 3/4 pounds, halved
- 1/2 teaspoon malt vinegar
- 1/4 cup plain whole milk yogurt, whisked until smooth
- Cooked basmati rice or warm naan bread, for serving
Add the cilantro, mint, red onion, garlic, ginger, and salt, and pepper, to taste, to a food processor or blender. Puree on high until smooth. With the processor running, add about 1/4 cup water, and blend until the mixture is the consistency of a thick paste, a.k.a. “masala”. Set aside.
In a large pot or deep skillet heat the olive oil over medium heat until shimmering. Add the shallot and cook, stirring often, until golden brown.
Add the spices and cook for 30 seconds. Pour the masala mixture into skillet and cook, stirring often until it deepens in color and aroma. You’ll know it’s ready when it looks shiny, little droplets of oil will appear on the surface, and the masala will hold together as a cohesive mass.
Add the chicken, coating every piece in the masala and stirring often. Continue to cook for 5 minutes, so that the masala really adheres to the chicken. Add about 1 1/2 cups water, just enough to cover the chicken, and the vinegar. Bring to a boil, and then reduce the heat and simmer, uncovered, until the chicken is tender and sauce has thickened slightly, about 20 to 25 minutes.
Remove the pan from heat and stir in the yogurt. Taste and adjust seasonings, if needed. Transfer the mixture to a serving dish and serve over rice or with warm naan bread.