Soft Indian cooking

We start with a breakfast outside looking at Siena, could be worse ;-).

After a lazy morning in the garden and stormy weather we decide to take the car to take a look at our future home, in Castelnuovo Berardenga and to come back by the Crete Senese.

For our evening meal for 3p, I start in the morning(can also be the day before). Make a marinade with 2 chopped garlic cloves, 4 cm of grated ginger, 1 teaspoon of grinded cumin, 1 teaspoon of grinded coriander seeds, 2 teaspoons of garam masala, 1 teaspoon of spicy paprika powder, 1 table spoon of turmeric, a drizzle of sunflower oil and 250ml of low fat Greek yoghurt. Mix everything together and put 400 grams of thinly sliced chicken breast in the marinade. Store in the fridge.

For real sweet and sour cucumber, heat 1 table spoon of sugar and a pinch of salt in 4 table spoons of cider vinegar until the sugar has dissolved. Cool down. Slice a large cucumber and a small red onion. Mix with the marinade. Cover and store in the fridge during at least 2 hours.

After a coincidentely dry ride through the Tuscan country side, chop 2 large eggplants in cubes. Put them on baking paper. Mix with 4 chopped garlic cloves, 2 table spoons of garam masala, 4 cm of chopped ginger, 1 chopped chili pepper, a few grinded curry leaves and a good drizzle of olive oil. Mix everything and bake in the oven at 200° for approx 30 mins, until the eggplant is ready. Taste and add pepper and salt.

Grill the chicken. Serve everything together with lime, and a simple yoghurt sauce with pepper and salt.

You want another side dish to make it complete? Hasselback potatoes are surely not the same style, but will adapt to it ;-).


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