Vegetable Curry & Rice with Oven-Fried Chicken

Curry and rice recipe courtesy of Suite 101... whatever that is...

Vegetable Curry

• 1 large eggplant
• Cooking oil
• 3 cloves garlic, crushed
• 1 large onion, diced
• 2 medium zucchini squash, diced
• 1 yellow crookneck squash, diced
• 10-12 mushrooms, sliced
• 1 green pepper, diced
• 1 28-ounce can diced tomatoes
• 3 tablespoons Dhana Jeera (cumin-coriander powder)
• 2 tablespoons curry powder
• Salt to taste

To prepare the eggplant, peel and cut into ½-inch cubes. Place eggplant cubes on a sheet of paper towels and salt generously. Set aside. In a large skillet, heat some cooking oil and add garlic, onion, green pepper, zucchini squash and yellow squash. As vegetables begin to cook and become reduced, add mushrooms, then eggplant cubes, stirring and adding as space in the skillet allows. Add oil as needed. Add canned tomatoes with juice, Dhana Jeera, and curry powder. Cook over low heat for about 20 minutes, stirring frequently. Add salt to taste. Serve over rice.

Rice

Heat 1 tablespoon cooking oil in a large skillet. Add 1 cup basmati rice and cook over medium-low heat, stirring to distribute oil over rice, about 5 minutes. Add 2 cups water. Bring to a boil. Cover and reduce heat to low. Cook for 12 minutes for al dente rice and 15 minutes for softer rice.

Results: Yummy!  And I know it'll be even better tomorrow!  I had eggplant, squash and mushrooms I needed to use so I googled those ingredients and found this!  Yum!  I added about a tbsp. of turmeric each to the rice and curry.  I also added one whole black cardamom pod to the rice.  A taste of India!

Oven-Friend Chicken

2 pounds of chicken
2/3 cup Bisquick
1 1/2 teaspoons paprika

1 teaspoon Italian seasoning
1 1/4 teaspoons salt
1/4 teaspoon pepper

Heat oven to 425°F. Stir together Bisquick, paprika, salt and pepper; coat chicken. Place chicken in pan.
Bake uncovered 35 minutes.
Turn; bake about 15 minuets longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Results: I added 1 tbsp. of garlic powder as well. There wasn't enough salt, but this was still pretty tasty.