RAINBOW OF SPICES

Oh my goodness, I have been away from my blog for way too long and I have definately missed writing about my culinary experimentations and discovering those of fellow bloggers too! It feels very good to be back on here!

So here I am with a savoury spicy note and a recipe for easy to make delightfully tender chicken breasts that have been marinated in a collection of spices mixed with yoghurt in the same way some Indian recipes are done, and served with a fragrant brown rice mixed with onions, fresh chopped coriander and toasted almonds. Just the perfect meal that adds some heat to this seemingly never ending winter season...Roasted mango & coconut ice cream was then a perfect refreshing way to cool down our flaming tastebuds and keep us on an exotic note for the rest of the day...
Recipe for Indian inspired spicy chicken:

For 2 chicken breasts:

100ml yoghurt

Mixture of spices (cumin, coriander, cardamom, chilli powder, anise, ginger, turmeric)

1/2-1 teaspoon garlic paste

For the rice:
Brown rice

Chicken stock

Handful of chopped fresh coriander leaves

1 onion, chopped

1/2 teaspoon ground cardamom

Toasted sliced almonds

Other:

Vegetable oil (or butter)

Salt

Mix the yoghurt & spice mixture & garlic. Coat chicken breasts with this mixture and set aside (keep cool in fridge).

Cook the brown rice in chicken stock. In the meantime, sauté onions in a pan with oil and cardamom. When rice is ready, mix in the onions, chopped coriander & toasted almonds. Set aside, but keep warm. Add salt if necessary.

Heat a deep pan with some vegetable oil. Place chicken breasts and cook at high heat for the first few minutes. Turn down heat, cover and let cook well for about 15 minutes. Turn heat up again for the last few minutes before serving with rice.