Boy I feel like it’s been awhile since we’ve posted a SUPER SIMPLE recipe, let alone two. Sometimes I think we overlook posting simple recipes, but it seems like people love them. So here we are with a pair of wonderfully easy to make recipes. Combined, they involve about 15-20 minutes of hands on time, which makes it a weeknight dinner possibility for anyone who is short on time. We happened to make this for lunch, hence the beautiful light for the photo.
We’ve been making chicken thighs for years, but have never tried curry powder until recently. The complexity of the curry powder makes the chicken thighs taste AWESOME. It’s such a simple move, I can’t believe we didn’t think of it before.
We paired it with some Masala Rice (seasoned with Garam Masala). I cruised the internet for a few minutes to find a fun rice dish and settled on doing rice with sauteed onions and Garam Masala, and I’m really glad that I did. This is another dish that’s so simple to make and packs some really nice flavor.
Naturally you should saute the onions in ghee, which is a traditional Indian ingredient.
Toss some Garam Masala on it!
And just stir in the rice.
Who knows how long we’ll be on the Indian food kick, but I think we’ll keep playing with flavors for a while. It’s something we’re pretty into! I’ve got some other ideas for dishes to try, rolling around in my head.
Hope you all enjoy this pair of recipes. Happy Saturday!
- Preheat your oven to 400 degrees F.
- Place the chicken thighs on a wire rack over a rimmed baking sheet (like a jelly roll pan). Season with the curry powder, and a pinch of salt if desired (I like it with a little pop of salt).
- Bake the chicken thighs for 45 minutes. Allow to rest 5 minutes, then serve. Shown with our Masala Rice.
- Pour 1 cup of rice into a small pot along with 1 3/4 cups of water. Bring to a boil, then cover and reduce heat to low. Cook covered, on low, for 15 minutes. After 15 minutes, remove from heat and allow to sit for another 10 minutes, covered.
- While the rice is cooking, julienne half a medium onion. Take care to make even cuts so it will cook evenly.
- Heat 1 Tbsp of ghee in a medium skillet over medium heat. Swirl the melted ghee around, then add the onion. Saute, stirring occasionally, adding another tbsp of ghee as needed. If you no longer see bubbles around the edges of the onion, you need more ghee. Cook until edges are golden brown and onion is soft. Reduce heat to low or remove from heat until rice is finished cooking.
- Add the rice to the skillet with the rice over low heat. Toss to evenly combine. Keep warm until serving.