Recipe Share February 25, 2010

Indian Inspired Cuisine...
This is one of our absolute favorite meals. It may seem extensive, but once we got the hang of timing and order to this fabulous feast it is very simple to make. We have been experimenting with various curries and brands at home to try and recreate our favorite sampler platter at the actual Indian restaurant. Here is what we like best:

Meat Trio:
* Chicken Tenders (frozen or fresh) * marinate 24 hours prior to meal in Patak's Tikka Paste and 1 cup plain yogurt, bake in dish with marinade at 400 for 45 minutes
* Salmon (fresh) cook at 400 for 10 minutes, glaze with HOT Mango Chutney, top with thinly sliced fresh lemon and broil for 5 additional minutes
* Shrimp (frozen, raw, tail off, jumbo sized) Thaw according to package. Sauteed in butter until cooked. Mix in remaining HOT Mango Chutney and allow to simmer on low for 5 minutes.

Salad: (Pronounced rye-E-tah) * make 2 hours prior to dinner, allow to chill
2 cups plain yogurt
sliver onion and cucumber (the thinner the better... I actually use the veggie razor)
chopped fresh cilantro

Veggie Side Dish:
Archer Farms (Target Brand) 1/2 cup Coconut Curry Simmer Sauce stirred in with 2 microwave packages of Bird's Eye Broc/Cauli/Carrot Mix

Bread: (Naun)
Arnold Select Sandwich Thins - Whole Wheat, butter both sides, sprinkle lightly with garlic salt blend, grill on both sides on griddle

Serve each of the above mentioned items on one plate. Serve with Uncle Ben's microwave Basmati Rice and a cold beer to wash it down... it's a little spicy!