Indian Ruby Chicken and Sides
I decided to start writing separately about the meals that Sam and I make on the weekends because I want to keep track of them, and also to encourage me to write more.
This past weekend we made Indian food for Oliver’s birthday party – a Pokémon birthday party complete with themed decorations, plates and tablecloth! For his birthday present, I made him a set of Pokémon themed ABC cards – relevant to his interests as well as educational.
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On the menu for the night was: Ruby chicken, saag paneer, black daal, and naan. And basmati rice, but we ended up just making it in the Instant Pot like regular rice.
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Sam used the slow cooker to cook the chicken for almost 8 hours, then simmered in the curry to finish. I had a fun time frying the paneer for the saag paneer, which I’ve never bought before but luckily found at Sprouts! I thought I could get away with using less spinach, but I underestimated how much spinach cooks down.
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The naan wasn’t as fluffy as I wanted it to be, but my hypothesis (also my hypothesis for why my pita bread was only 80% successful) is that I was using gluten-free 1-to-1 replacement flour. I thought it would be exactly that, a 1-to-1 replacement, but since I’m dealing with yeast it probably doesn’t react the same way. But! I was able to get those little scorch marks and it still tasted fine so again, 80% successful.
Finally, we just used a bag mix for the daal (lentils) mixed with some other spices and simmered for way longer because semi-homemade is the way to go, sometimes.
Recipes used:
- Ruby chicken (based off of Dishoom in London)
- Saag paneer
- Naan
- Mango lassi