February Resolution: A Month-Long Passport to … ?

3 Feb

nye 2013

Back again with my 2013 Monthly Blogging Resolutions! As I posted a month ago, I’ll be tackling monthly resolutions about GKG all through 2013. Rather than a few year-long goals, I’ve broken them up into month-by-month challenges. Here’s to growth and new adventures! Want to read the original post? Check out all of my 2013 girls here!

January’s resolution, Post 5 Times a Week, was quite the challenge. More often than not, I didn’t quite hit the 5-post mark. Still, the push to post inspired my creativity, and I had quite a few cooking adventures and new posts. Check out some January highlights:

  • This post about Tim Ferriss’ The Four-Hour Chef and a Curried Cauliflower Mash.
  • This post about learning to love mistakes in the kitchen.
  • This post about my Ultimate Stir-Fry, complete with ginger, sesame, and lime flavors. Woot!

And now, my resolution for February was to highlight a new ethnic cuisine all month long. The winner?

Flag Image originally sourced from wesleyflag.org.

Flag Image originally sourced from wesleyflag.org

Yep! I’ll be taking a culinary tour of India, learning more about ghee, aloo gobi (and hopefully bending a ball like Beckham, while I’m at it), samosas, saag paneer, and more! While I love eating Indian food, as I’ve mentioned before, I have little to no experience making it. Well, here’s to learning something new! (Or hopefully a whole lotta somethings … of the tasty variety!)

To get us rolling on the Indian train, here’s one of The History Teacher’s classic weeknight dinners: Honey Mustard Curry Chicken. Possibly the easiest dinner entree recipe ever, it’s a fun introduction to Indian flavors for those who’ve never ventured into Southeast Asian culinary territory. Try it with steamed brown or basmati rice, oven-roasted cauliflower, and a spinach salad. Yummo!

latejan.2013 012

Honey Mustard Curry Chicken — serves 4. Easily halved or doubled.

You’ll need:

  • 1 lb boneless skinless chicken thighs
  • 1/2 to 3/4 cup honey mustard salad dressing (alternately, combine 1/2 cup light mayonnaise, 1/4 cup Dijon mustard, 2 tbsp honey and a squeeze of lemon juice)
  • 1-2 tbsp curry powder

Here’s what you do:

  • Preheat the oven to 350°F. Prepare a 13″x9″ baking dish by either lining with aluminum foil or spraying lightly with Pam or other cooking spray.
  • In a large mixing bowl, coat the chicken thighs with honey mustard dressing. Mix thoroughly to coat each piece of chicken. Then, place the chicken thighs in a single layer in the baking dish. Sprinkle liberally with curry powder on both sides.
To-be-cooked chicken thighs. You could also use chicken breasts or chicken tenders in this recipe for a slightly lower-fat version.

To-be-cooked chicken thighs. You could also use chicken breasts or chicken tenders in this recipe for a slightly lower-fat version.

  • Bake for 30-40 minutes, flipping once, or until chicken is cooked through and juices run clear. Enjoy!

Mmm. Don't mind if I do! [Proceeds to scarf down entire dish. Nommy nom nom.]

Mmm. Don’t mind if I do! [Proceeds to scarf down entire dish. Nommy nom nom.]

NOTE: This dish could easily be made vegetarian using firm tofu or a variety of veggies. If taking the vegetable rout, coat cauliflower florets and sweet potato chunks in honey mustard dressing and curry powder. Roast at 450°F for 20-30 minutes, or until veggies are well-browned and cooked through. Mmm!

What are your favorite ethnic cuisines? Do you folks like Indian food? If so, what are your favorite Indian dishes to make at home? If not cooking them yourself, what are your go-to Indian takeout or restaurant faves?

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