Photo Source: prakhar
As part of our homeschooling curriculum, we regularly study foreign countries. When I can I try to make dinnertime match the theme to help reinforce some of the things that our kids are learning.
Last year we studied India and so I searched for an easy recipe that wasn’t too out of our comfort zone, but still a departure from the norm. I found a recipe for Tandoori chicken that I tweaked a little.
Broadening Our Horizons
I was a little skeptical about trying something new. I worried that I would have youth riots at the dinner table, but surprise! surprise! They all loved this new-to-us way of making chicken, Papa included. In fact, I even heard, “Can you make it this way the next time we have chicken?” That is a big improvement from the comments I often hear when I make something out of the ordinary.
You can follow the link for the original recipe or do what I did. (I didn’t apply the ingredients the way the recipe said to nor did I marinade it as long.)
4 boneless, skinless chicken breasts
2 tablespoons lemon juice
1 tablespoon olive oil
2 teaspoons paprika
2 teaspoons fresh gingerroot, finely chopped
2 garlic cloves, finely chopped
1 teaspoon salt
1 teaspoon curry powder
1/2 teaspoon chili powder
3/4 cup low fat plain yogurt (I didn’t have this so I used buttermilk instead. Use either.)
Combine all ingredients except chicken breast. Then add chicken. Marinate for several hours and cook over hot grill.
To freeze: Place marinade and uncooked chicken in a ziptop freezer bag. Store in the freezer. Thaw completely in the refrigerator on a tray to catch drips. Cook as directed. Alternatively, cooked meat can be cooled and frozen to eat on a later date.
This chicken is delicious and a great way to show your kids a little bit of the world.