November 01, 2007


In between trick-or-treaters, I was able to throw some things together to make a decent meal.

Drew and I had East Indian Chicken, Naan with Yogurt Dipping Sauce and one of my famous "everything" salads with carrot-ginger vinaigrette.

Here are the recipes for the Chicken and Yogurt Dipping Sauce:

East Indian Chicken
Coat 2 boneless, skinless chicken breasts with a tablespoon or two of low-fat mayonnaise or Miracle Whip. Sprinkle chicken breasts with a pinch of the following: garam masala, hot madras curry powder, cayenne pepper, garlic powder, smoked paprika, cumin, oregano, salt and pepper. Grill the chicken breasts for about 4 minutes on each side or until no longer pink in the center and juices run clear. Let the meat rest for at least 5 minutes before serving.

Once you flip the chicken, throw some Trader Joe's Frozen Naan onto the grill.

Yogurt Dipping Sauce
While the chicken is grilling, mix about 1/2 cup of plain low-fat yogurt with a pinch of each of the seasonings listed above and a dash of lemon juice. Throw in some chopped, fresh cilantro if you have it for a more authentic flavor. Set aside and use as a dipping sauce for the chicken and naan.

We only had Corona Light on hand but a great Indian beer (e.g., Kingfisher) would have been the perfect match!

I recently traveled to Trinidad for work and had an amazing lunch at a restaurant in Port of Spain called Melange. I'm going to try to duplicate the meal at home so look forward to my take on some West Indian favorites soon...

1 comment:

Anonymous said...

Can you post the recipe for your carrot ginger dressing? Its one of my favorites!