Indian Chicken Curry (Murgh Kari)

My husband has become quite the foodie the last few years.  He has gone from, "Sandwiches for dinner is fine," to, "Let's make some curry!"  Needless to say, I am a very happy wife when my husband takes his turn over a hot stove ;)  I truly do enjoy his cooking and hope that you do, too.  So here is his recipe-that he got online-for murgh kari, or Indian chicken curry.  It's not too spicy, just full of robust flavor...yummy!

Ingredients:

2 pounds skinless, boneless chicken breast halves 2 teaspoons salt 1/2 cup cooking oil 1 1/2 cups chopped onion 1 tablespoon minced garlic 1 1/2 teaspoons minced fresh ginger root 1 tablespoon curry powder 1 teaspoon ground cumin 1 teaspoon ground turmeric 1 teaspoon ground coriander

1 teaspoon cayenne pepper 1 tablespoon water 1 (15 ounce) can crushed tomatoes 1 cup plain yogurt 1 tablespoon chopped fresh cilantro 1 teaspoon salt 1/2 cup water 1 teaspoon garam masala 1 tablespoon chopped fresh cilantro 1 tablespoon fresh lemon juice

Directions:

1.	Sprinkle the chicken breasts with 2 teaspoons salt.
2.	Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
3.	Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
4.	Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

Linguine with Shrimp Scampi

Another true and tested recipe that has become a family favorite - shrimp scampi with linguine.  And don't worry, I will eventually post recipes not linked to the Food Network :)  I like this recipe for its simplicity in preparation and amount of ingredients.  Yet, it's full of flavor, very rich, and kinda fancy if you plate it well.  What my husband enjoys most about it is that a little goes a long way.  It's great for company even when you're on a shoe-string budget like us!  A couple of boxes of linguine and a couple of pounds of shrimp and you're done.  I usually serve this with crisp, green broccoli that has been quickly blanched and flavored with garlic infused olive oil.  And, of course, you need some crusty, buttery french bread as well. My only warning is to cook the shrimp for a short amount of time, just a couple of minutes on each side, really.  Enjoy!

Easy & Affordable Dinner: Linguine with Shrimp Scampi

Sunday Dinner

Cooking Sunday dinner for my mother is of detrimental importance to yours truly.   Perhaps it's my Latino culture that dictates this 'need' to keep my family close and happy.  I'm fortunate that my mom lives 30 minutes down the road, but you know that real life makes that short distance seem like 300 miles most days of the week.  Even though my mom has been a U.S. citizen for over 40 years, her palette is very much limited to Tex-Mex dishes and food.  Needless to say, I like to expand her horizons.  I've been enjoying the Cooking Channel's 'Extra Virgin' with Debi Mazaar and her husband Gabriele.  This is his recipe for Tuscan beef with polenta and a side of green beans with cherry tomatoes.  Truly, this was an easy meal to make, and not very expensive.  Follow the links to the recipe for the beef and the green beans.  For the polenta I simply purchased an already cooked roll, sliced it into medallions, and gently fried it over a bit of olive oil.  Enjoy!   

Green Beans with Cherry Tomatoes
 Tuscan Beef Stew with Polenta