Wednesday, December 22, 2010
Curried Chicken w/ Roasted Vegetables
I have clarification from my brother, who posted on my Facebook yesterday, that I did, indeed believe in Santa. For a short period of time at least. I'm glad I can count on my family to put me in check in those times of forgetfulness.
And by the way, the picture with the chocolates... nobody seemed to get the right treat (but definitely made me hungry with all of your guesses!)... but they were homemade York Peppermint Patties! Definitely going in the goodie bags!
So for today's recipe I thought I would do something comforting and oh-so-tasty. One of my favorite types of food is definitely Indian cuisine. I'm a big fan of curry. Pair it with a tasty and quick naan, and I'm all good to go. So when I saw this recipe in November's Food & Wine magazine, I knew I definitely had to try it!
It definitely reminds me of a delicious tandoori chicken, but with a deeper curry flavor. Without all the mess of the curry gravy (not that I mind that mess at all!).
Adapted from Food & Wine's recipe
1 large butternut squash, peeled and cut into cubes
1 lb. brussels sprouts, halved
2 onions, cut into wedges
1 cup olive oil
salt and pepper, to taste
1/4 teaspoon cayenne pepper
1 cup plain Greek yogurt
1-inch piece of fresh ginger, peeled and grated
2 garlic cloves, minced
1 tablespoon curry powder
6-8 chicken thighs, boneless & skinless
Garlic naan, for serving
Preheat oven to 450 F.
In a large bowl, mix together butternut squash, brussels sprouts, onion wedges, 1/2 cup of olive oil, salt, and black pepper. Toss until well combined. Spread onto large baking sheet in 1 even layer.
In same bowl you used for vegetables, mix together yogurt, ginger, garlic, curry powder, cayenne pepper, and remaining 1/2 cup olive oil. Season with salt and pepper. Add chicken thighs and coat well with mixture.
Place chicken pieces on top of vegetables and roast in oven for about 40-45 minutes, or until chicken is starting to develop a brown crust.
Carefully pour off any accumulated liquid in the baking sheet, then return to oven and bake for an additional 15-20 minutes.
Arrange chicken and vegetables on a platter and serve with warm garlic naan and extra Greek yogurt.
I can not say how easy and delicious this meal was. Definitely a perfect fall comfort meal and although it's not "traditional" Indian fare... the flavors are there, and it would be a great beginner dish for someone who is wary about trying new types of food! Give it a shot because I know you'll love it as much as we did! Enjoy!
Happy Wednesday guys, and if I don't get a chance to tell you sooner, Happy Holidays!