Sunday, May 16, 2010

Grilled Chicken Vindaloo and Naan

Tonight's meal was going to be lasagna, but somehow it evolved to this tasty Indian feast. We had grilled chicken vindaloo, grilled tofu vindaloo, fresh naan, grilled summer squash and zucchini, asparagus, and basmati rice. There were also homemade mango chutney and raita.
Mango Chutney 2 Champagne or Ataulfo mangoes, peeled, cored, and diced (they don't have to be perfectly ripe) 1/2 c chopped onion 1 tsp minced jalapeno (or more, to taste) 3 Tbs fresh lime juice 3 Tbs each finely chopped fresh mint and cilantro 1-2 tsp freshly grated or ground ginger 2 tsp brown sugar 1 tsp cumin, quickly toasted in a pan salt In a saute pan, combine all the ingredients and bring to a boil. Turn down the heat and let just barely simmer til the mixture has thickened slightly. Taste, and adjust the seasonings. You might want to double this, because it will be eaten--and quickly. I made this last night and there's only a skimpy tablespoon left. - Posted using BlogPress from my iPhone


Anonymous said...

YUMMMMMMMMMMM!!! can you recommend a good Indian cookbook? Or site with good Indian recipes? I would especially love to learn how to make mango chutney, as there are mangoes everywhere here... xoxCynthia

Kt said...

Come on over Cynthia!! :)

I just added the chutney recipe I used. I have a few Indian cookbooks, including "1,000 Indian Recipes" (linked at the right, under On the Shelf) and "Mangoes and Curry Leaves," which I haven't added to the cookbook list yet, but it's fabulous. Fun to read, too. I have a bunch of sites bookmarked too ... I'll try to remember to send them to you this morning.

ELR said...

Looks good! I still need the naan recipe, I don't remember if you emailed it to me or not. (if you did, it's not in my saved emails anymore)