Every once in a while I get a hankering for Indian or Middle Eastern Cuisine. I had to make up some curry chicken with okra, rice with chick peas and fried pita bread with a cucumber relish on the side.
Ok so the awesome thing about making indian/middle eastern cuisine is that you can use so many variations, vegetables and meat. In place of chicken you could use stir fry beef meat, lamb, pork (although forbidden meat in Islamic communities) or seafood such as white fish, shrimp or scallops. It would all taste good. Since I had chicken and it's cheap that's what I opted for. The rice recipes can vary too which I will explore more later as I go but for now will stick to the recipe I used. I did burn the oil some which is why the rice is brown. I told you I will let you know when I screw something up!
The bread is just pita bread you can find in any store toasted with butter and seasonings in the pan and cut into triangles. The salad mixture in the bowl on the side is actually straight up from an Iraqi recipe. I will include that as well, it's super easy but packs a punch in taste and even better when you get a little scoop on your fork along with the rice and curry mixture.
Recipe:
Skin and bone on chicken breast
Tbsp Hot Madra Curry powder found in Walmart
Tsp Turmeric also found in walmart
1 tbsp minced garlic
2-3 Tbsp Tikka Masala paste found in Kroger international aisle
1 cup garbonzo beans aka chick peas found in most stores
1 cup basmati rice
1/4 cup diced onion
1/2 cup sliced fresh okra
1 small tomato diced or half can diced tomatoes
2-3 tbsp. oil
For Cucumber relish:
1 cucumber diced
1 small tomato diced
1/2 small onion diced finely
1/4 cup balsamic vinegar
Sea salt
Ground black pepper
Pita Bread
Butter
Garlic
Oregano
Parsley
Turn oven to 325 degrees. Prepare chicken cutting off skin. Rub with dry Curry and Turmeric and get a cast iron skillet hot with a little oil maybe a tbsp. Sear both sides of chicken about 2 minutes per side, then remove from heat, cover with foil and place in the oven about 40 minutes. Check at 30 minutes just in case it's done depending on thickness and then again at 40 and so on. Let cool on cutting board. Shred chicken into chunks when cool enough to handle.
While chicken is baking get rice prepared. Follow instructions on packet or my variation is to heat a little oil and put in diced onions and a little minced garlic, then I add the rice and chick peas and let them brown just a bit in the pan then add my water. Most basmati rice recipes call for about 20 minutes cooked covered and let stand 5 minutes.
While rice and chicken are cooking prepare the Cucumber Relish by mixing all ingredients in a bowl and place in the fridge.
Get a large skillet and heat another Tbsp oil. Toss in the garlic, onions and okra and let cook about a minute then toss in the tomatoes. Next put in your chicken and the tikka masala paste and simmer about 5 minutes until okra is slightly soft. Set aside.
Next heat a skillet and cut the pita bread in triangles and spread with butter and seasonings and brown on both sides.
That's it! Pretty easy!