I have only had limited exposure to Indian food...and I've never cooked with many of the flavors in traditional Indian cooking. I decided to start off easy, with a recipe using Curry- that wasn't too off the charts. I chose to make Curried Honey Mustard Chicken.
For this recipe you need : Dijon Mustard, Honey, Curry Powder, Butter, Cayenne Pepper and Chicken.
Mix the mustard, honey, curry, melted butter and cayenne in a baking dish.
Add in chicken and allow to marinade in the refrigerator at least 4 hours.
To go with my chicken, I cooked button mushrooms and green peppers in my new T-Fal skillet. It is AMAZING! I don't even need butter or oil!
I also made a family favorite...Farmers Market Potatoes sliced super thin, drizzled with olive oil, salt, pepper and paprika. Baked in a 450 degree oven until crisp! I pre-heat my cookie sheet to get the bottoms super crisp! They take about 20 minutes, flipping once.
I cooked my chicken while my potatoes were roasting. Cover with foil for the first 10 minutes and then remove foil for the next 10-15 minutes. Time will vary based on the thickness of the chicken.
Stir fry of veggies took about 10 minutes. During this time, I accidentally touched my face after chopping a few peppers from my garden... that I didn't think were hot. Oops- BIG MISTAKE!
The finished product. The chicken was super moist, but the recipe uses way too much butter. It was an easy introduction to Curry, but I'm not so sure I enjoyed it with all the honey. On to my next Curry experiment :)