Jen's Indian Chicken

If you've known us long, you've probably tried my Indian Chicken.  It's spicy and rich and filling!  I start with at least 2 lbs of chicken thighs (depending on how much leftovers I want), cut each thigh into about 3 pieces.  I toss it with flour and spices.  Now I'm manic, there is no rhyme or reason to which spices or how much I throw in - I just intuitively do it.  Until you know, it smells right :-) Then I toss it in a pot with some oil in the bottom to brown it and fill it with some water until I have just the right amount that will make the sauce with however much flour I used.  I let that simmer for 15 or 20 minutes and I go back to see how thick my sauce is, it's usually good.  But I always need MORE SAUCE.  After all, the best thing about Indian Cuisine is the sauces!

I have my favorite simmering sauces that I use and I always buy two jars to add to my chicken so it can simmer down. Once those are poured in, I let it simmer for another half hour, sometimes longer if we're cooking other things and waiting on a holiday dinner.  Longer isn't necessarily a bad thing.  I just keep turning the temperature down until it's on warm if I think it's cooked too long.  I taste it to make sure the flavors are right before I serve it, though.  I have an Indian friend who told me once, "If you think your Indian food is missing something, add Cumin."  The woman was right.  Works every time!  Even in my regular cooking I use this rule :-)  Cumin is the answer.

I cut broccoli and cauliflower into small, bite-size pieces and steam it, then dish the chicken over the vegetables.

Make your own version of this, you won't regret it, I promise!