CURRY CHICKEN EXPERIMENT

So, we got some ingredients to make an East Indian dinner tonight. Curried chicken and vegetables over brown rice.

Here are the spices we got:

Here is the chicken, mixed with half of the spice packet and some yoghourt, mayonnaise, and almond milk:

Sauteed some onion and garlic for both the chicken and the veggies in some sesame seed oil and then added the chicken and veggies in their respective pans:

Saute the veggies and brown the chicken on both sides, both on high heat. Then, lower the heat to low and add water to the veggies. Lower the heat to medium for the chicken, cover, and let cook for about 15 to 20 minutes, turning over once:

Cook up the rice while you're doing all this, get the mint chutney out, and when the chicken is ready, you are ready to serve it up:

It's a good looking, great smelling dish! We adjusted it to be about half as spicy and a little less tart than an authentic curry. We liked the chicken better than the veggies. Next time, I'll use the same mix for both, the better tasting one. Enjoy your special meal: