What are some good, easy Indian or Indian-inspired main dish recipes?

They may or may not include chicken: I have some chicken breasts that I could cook either today or tomorrow.What are some good, easy Indian or Indian-inspired main dish recipes?
MUGHLAI CHICKEN





INGREDIENTS





2.5cm fresh ginger, peeled


4 cloves garlic, peeled


2 teaspoons ground cumin


1 teaspoon ground coriander


1/2 teaspoon dried chilli


4 tablespoons ground almonds


125ml water


5 cardamom pods, bruised


1 cinnamon stick, broken in half


2 bay leaves


4 cloves


4 tablespoons vegetable oil


1.5kg boned, skinned chicken thighs, each cut in 2


2 onions


250ml Greek yogurt


250ml chicken stock


125ml double cream


100g (golden) sultanas


1 teaspoon garam masala


1 tablespoon caster sugar


1 teaspoon salt


75g flaked almonds, toasted


Serving Size : Serves 8鈥?0





METHOD








1. Put the ginger, garlic, cumin, coriander and chilli into a food processor, and blend to a paste. Add the ground almonds and water, then blend again, and set aside. Traditionally, this would be done with a pestle and mortar, and there鈥檚 nothing to stop you using those, or a little spice grinder.


2. Put the cardamom pods, cinnamon stick, bay leaves and cloves into a small bowl. (Obviously, you don鈥檛 have to do this, but it saves flitting from cupboard to cupboard looking for the right spices while the oil鈥檚 spluttering away later.)


3. Heat the oil in a large pan and add the chicken pieces 鈥?in batches so they fry rather than stew 鈥?and cook them just long enough to seal on both sides, then remove to a dish.


4. Tip in the bowlful of spices and turn them in the oil. Peel and finely chop the onions, add to the pan of spices, and cook until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid them catching. Pour in the blended paste, and cook everything until it begins to colour. Add the yogurt, 125ml at a time, stirring it in to make a sauce; then stir in the stock, cream and sultanas.


5. Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar and salt. Cover and cook on a gentle heat for 20 minutes, testing to make sure the chicken meat is cooked through.


6. It鈥檚 at this stage, that I like to take the pan off the heat and leave it to cool before reheating the next day.


7. So, either now, or when you鈥檝e reheated it, pour into a serving dish and scatter with the toasted flaked almonds.








Indian Spiced Meat with Curried Potato Salad and Creamed Spinach





Rachael Ray





From Every Day with Rachael Ray


April 2008





SERVES 4














Ingredients





5 tablespoons extra-virgin olive oil (EVOO)


2 small onions, finely chopped


Two 10-ounce boxes chopped frozen spinach, thawed and dried


1 cup whole milk yogurt


Salt and pepper


1 tablespoon ground cumin


1 tablespoon ground coriander


1 tablespoon grill seasoning


1 teaspoon turmeric


1 teaspoon ground allspice


1 teaspoon smoked paprika


2 pounds skinless, boneless chicken breasts or thighs, or 1-inch-thick beef sirloin or rib lamb chops





4 large baking potatoes, peeled and cut into 1/2-inch cubes


1 red bell pepper, chopped


2 cloves garlic, chopped


2 cups chicken broth


One 15.5-ounce can chickpeas, drained


2 tablespoons curry paste


1/4 cup mango chutney, plus more to pass around the table


1 cup frozen peas


4 scallions, chopped

















1. In a large skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add half the onion and cook until softened, about 5 minutes. Stir in the spinach and yogurt, season with salt and pepper and simmer over low heat for 5 minutes. Transfer to a bowl and keep warm; wipe out the skillet.


2. In a small bowl, mix the cumin, coriander, grill seasoning, turmeric, allspice and paprika. Rub the spice mixture all over the meat and let stand for 15 minutes. In the reserved skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the chicken and cook for 6 minutes on each side (or add the steak or lamb and cook for 5 minutes on each side for medium-rare). Transfer to a plate.


3. In a large pot, combine the potatoes and enough water to cover, bring to a boil and salt the water. Cook the potatoes until tender, about 12 minutes; drain.


4. While the potatoes cook, in a large skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the bell pepper, remaining onion and the garlic and cook for 7 minutes. Stir in the chicken broth, chickpeas and curry paste and cook until reduced, about 5 minutes; season with salt. Stir in the chutney until dissolved, then stir in the peas. Add the potatoes and scallions.


5. Serve the meat with the potato salad and spinach alongside. Pass extra chutney at the table.What are some good, easy Indian or Indian-inspired main dish recipes?
You could try lots of things with the chicken breast. roast it or fry it or layer it in garam masala. But there's this really awesome website with asian foods mostly indian, actually.... called videojug.com it shows really simple and easy to interpret videos for how to make those types of foods. They have a search bar, so search anything you like for the chicken breasts, im sure you'll love it!
If you live near a trader joe's, the easiest thing to do is but curry simmer sauce and cut up the chicken breasts, add the sauce and serve with basmati rice and Naan- they sell it in other grocery stores as well, but the trader joe's is the best! (You could spend all day making authentic curry, which is great if you have the time!)