Tandoori chicken, cucumbers with ginger and soy sauce, coconut ginger basmati rice, chutney
Step 1 (jalapeño-ginger paste). In a food processor, chop 5 jalapeños, a 2-inch piece of ginger root (peeled), and 6 cloves of garlic into a coarse paste. Can be stored frozen and used for sheekh kabobs.
Step 2. Mix together 2 tablespoons of jalapeño-ginger paste, salt, pepper, 3 tablespoons of tandoori masala,* one small finely chopped onion, and 1 1/2 cups plain yogurt. Marinate chicken (I used one package of skinless/boneless chicken thighs) in yogurt mixture overnight.
Step 3. Grill chicken and serve with rice and chutney.
Thanks again to Jhumku Kohtz for the fabulous recipe!
*I used Kissan Tandoori Masala, which is available online.
My poem " Phrasebook " has been published online in Ergon: Greek/American Arts and Letters .
The frontispiece from Countee Cullen's The Black Christ and Other Poems (1929). Illustration by Charles Cullen. Click to enlarge. On...
Here's the poem I wrote and read for the student-organized International Day of Peace gathering in Bridge Square on Wednesday, Septembe...
Two of my very brief essays were published online this summer. The first was the essay " Telephone ," which appeared in June in t...