I am not just a freak for Asian food...Indian food also. Here's a little something to whip up sometime
1 lb. cubed chicken
2T. crushed garlic
1 diced onion
2 16oz cans of chopped spinach
1 yellow squash, diced
2c. of cubed paneer (cottage cheese strained through cheesecloth)
1 cayenne pepper
1/3 cup mild indian curry paste
2cups chicken broth
2T. coriander chutney (if you can't find this, just grind down a few handfuls of cilantro and add a little lemon juice)
1tsp cardamom powder
1/2 tsp. nutmeg
Heat several tablespoons of oil in a large saute pan and add garlic, onion, and chicken. Cook chicken throroughly. Add curry paste and saute for 2 minutes. Add squash and spinach, followed by pepper, broth, and chutney. Cover and simmer for 40 minutes on low heat . Add cardamom and nutmeg. Just before serving add the paneer and incorporate.
Serve with plain yogurt, naan, and rice.
1 lb. cubed chicken
2T. crushed garlic
1 diced onion
2 16oz cans of chopped spinach
1 yellow squash, diced
2c. of cubed paneer (cottage cheese strained through cheesecloth)
1 cayenne pepper
1/3 cup mild indian curry paste
2cups chicken broth
2T. coriander chutney (if you can't find this, just grind down a few handfuls of cilantro and add a little lemon juice)
1tsp cardamom powder
1/2 tsp. nutmeg
Heat several tablespoons of oil in a large saute pan and add garlic, onion, and chicken. Cook chicken throroughly. Add curry paste and saute for 2 minutes. Add squash and spinach, followed by pepper, broth, and chutney. Cover and simmer for 40 minutes on low heat . Add cardamom and nutmeg. Just before serving add the paneer and incorporate.
Serve with plain yogurt, naan, and rice.
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