Break out of the Meal Rut-Rotisserie Chicken with Garam Masala

There are times when I just have a taste for something for which I have no real recipe.  I just know I want something to taste a certain way.  Earlier today I was with some friends who were going to an Indian restaurant for lunch.   As I was driving home, I was thinking how much I love Indian food.  The spices are not only flavorful, but so aromatic.  I was picturing what I had in my cupboard and refrigerator for some great Indian-tasting food for dinner.

One of my mainstays is Garam Masala, which I keep in my kitchen always.  I love it on chicken and other foods.  I was also thinking of the texture I wanted in my mouth.  Mashed potatoes, perhaps, or just some potatoes and onions with garam masala sprinkled on them.  In addition, I had the remnants of a rotisserie chicken I had bought from Costco a couple of days ago.  (I think, for the price, it almost a sacrilege to go into Costco and not buy one of the rotisserie chickens)

If you notice, I said I wanted some great Indian-tasting food for dinner.  Unfortunately, I don't really know how to cook Indian food as I mentioned to my friend, Joyetta, recently.   I love the spices that go into Chana Masala, because I really like chickpeas and so I keep that spice blend on hand.  For some strange reason, however, hummus does not excite me, at all.   In fact, I don't like hummus at all!  I don't know what it is!  Anyway, I really like the Sabji Masala spices and the Tandoori/BBQ spice mix in my menus, so they are also in my kitchen cabinet for my bidding.

Well, I have to beg the forgiveness of my friends, Joyetta, Gitima, Rischi, Aditya, Amit, Sweta, Saroj, Rohit, Shobhana and Anshu, to mention just a few, because I can just bet this is not a genuine Indian dish.   However, it was so delicious, comforting and satisfying, it was just what i needed and wanted. It went great with a new red French wine, Peuch Cocut Merlot, I was trying out.

 Ingredients:

2 medium sliced Yukon Gold potatoes
1/2 onion into chunks
1 tablespoon of olive oil (I always use extra virgin; don't ask me why)
1/4 cup of water
1/2 tsp  ground turmeric
1 tsp Chana masala spice mix
1/2 tsp Garam Masala or to taste
1 cup cut up rotisserie chicken
1/2 package fresh baby spinach


I cut up 2 medium Yukon Gold potatoes and about a half an onion into chunks and put them into a non-stick skillet over medium heat with a tablespoon of olive oil and about a quarter of a cup of water, if that much.  I sprinkled on a half a teaspoon of ground turmeric for the color and added a couple of pinches of cumin seed.  That probably came to about a quarter or a half a teaspoon of the seed.  I then added the Chana masala spice mix and let all of it cook covered for about 15 minutes.  Then I cut up about a cup or so of the rotisserie chicken, added in a half package of baby spinach and about a half a teaspoon or more of garam masala.  I let it cook for about 3 or 4 more minutes until the spinach wilted, cut off the stove and let everything sit for about 15 minutes, covered, before I dove in with both feet, or at least, with a fork.

Whoa!  All I can say is "OH MY GOODNESS! WAY YUM!"  Just the right amount of spiciness and zest.  Plus I have great leftovers for Monday lunch!

Frozen Vegetables and Rice Recipe with an Indian Spice Kick

This summer, a young intern from Korea stayed with me.  I had no idea she was a vegetarian and didn't have much in the refrigerator on that first evening that would fill the bill, except some frozen vegetables and jasmine rice.  So, I made a medley with an Indian spice that I think turned out well.  She said it was very good.


I chopped an onion and cooked it in a couple of tablespoons of olive oil in a non-stick saucepan over medium heat.   I put in a couple of cups of frozen peas and carrots, a cup of cauliflower and a couple of handfuls of French-style green beans; stirring gently to coat the veggies with the olive oil.  Then I may have put in a couple of tablespoons of water.


Next, I added a half a teaspoon of *garam masala, a teaspoon of curry powder, ½ teaspoon cumin, ½ teaspoon ginger, sprinkle of and salt and pepper to taste.  I covered the mixture with a lid and let it cook on low heat for about five minutes or so.  I made some microwave rice according to my daughter, Wendy's, recipe, and placed the vegetable mixture over the rice. 


Way yum.

*Garam masala is a fragrant and warm dry spice mix. I love the taste.  According to an Indian friend, Indian cooks add the garam masala about 5 minutes before finishing the dish.

I have recently started trying recipes from America's Secret Recipes.  They are copycat recipes from some of the most popular restaurants in America.  I can't say I've been to all the restaurants or even tried all the dishes on the menus of the restaurants I have visited.  However, many of these are easy to do and have a great taste.  Go here to check them out.