I grew up in the Midwest, with a typical meat and potatoes menu. I had a traditional Dad and Mom, and our meat and potatoes dinner was on the table every evening at 5 pm. Don't get me wrong, I love meat and potatoes. But when my flavor history is comprised of salt and pepper with the occasional Italian meal, my culinary flower bloomed when I moved to Asia.
Now, seven years later, I seem to rarely cook Asian food. What is wrong with me?
I marinated the bone in chicken breasts overnight in a rich yogurt sauce, spiced with fresh ginger and garlic, some lime juice, garam masala, turmeric, coriander, cumin and ground Indian red chili. I cut deep slits cut into the chicken breasts allow the marinade to permeate the chicken.
After marinating the chicken all day while at work, I roasted the chicken - leaving on the marinade - for about 45 minutes in a 425 degree fahrenheit oven. It was so moist, tender and delicious. It had a definite warmth to it, if you are cooking for younger children eliminated the ground red pepper.
I am back in my Asian groove, cooking from the region at least twice a week. My taste buds couldn't' be happier.