My Kitchen My World - India

I'm a procrastinator. I've known that the country for MKMW this week was India (chosen by Aunt Lolo of The Chow Review), ever since the beginning of the week. But I didn't do any planning or special shopping or anything. So when Saturday rolled around, I wasn't sure I was even going to do it this week. I'm not officially on the blogroll so no one would notice. But I wanted the fun involved, and I love trying foods from different cultures. I did a search on allrecipes.com for Indian recipes, and found one for Chicken Korma. It looked really good, and although I definitely didn't have all the ingredients, I realized I had acceptable substitutes for most of them. Since I changed the recipe around so much, I don't really feel comfortable calling my dish Chicken Korma; it probably isn't very authentic at all - I was simply using what was available in my tightwad American kitchen. But it tasted very Indian to me, and it was delicious!


Spicy Indian Chicken with Rice
3 tbsp. oil
1 onion, thinly sliced
2 tsp. bottled minced garlic
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. curry powder
2 boneless skinless chicken breast halves
1/2 tsp. salt
1/2 tsp. crushed red pepper
1/2 tsp. cumin
1/2 cup tomato juice
1/2 cup water
1/2 cup buttermilk (or 1 tbsp. lemon juice plus milk to equal 1/2 cup)
Cooked rice

Heat oil over medium heat. Add onion, garlic, cinnamon, cloves, and curry powder. Cook for several minutes, until the onions are mostly tender. Cut each chicken breast half into four pieces and add to the skillet; cover and cook for 5-8 minutes.

Season with salt, red pepper, and cumin. Stir in the tomato juice and water. Simmer uncovered for 10 minutes. Add buttermilk and cook for 5-8 minutes.

Serve over hot cooked rice.


This was a spicy, flavorful chicken dish, and I absolutely loved it! It also would have gone well with chapati, along with or in place of the rice. Check out the other Indian delights from My Kitchen My World!