For India day, we prepared Tandoori Chicken Legs, Riata and Cauliflower & Pea curry. For some reason I didn't mark down where I got these recipes (I know it was two sources) so if it came from you, please let me know so I can give you credit! I think the Raita and Tandoori Chicken recipes came from the Around the World Cookbook by Abigail Johnson Dodge.

To make Cauliflower and Pea curry, you need:

• 2 TBSP vegetable oil
• 1 lb cauliflower florets
• 1 garlic clove, minced
• 1 TBSP curry powder
• ½ cup coconut milk
• 1 small bay leaf, broken into 3 pieces
• 1 cup frozen peas
• ¼ cup chopped fresh cilantro

In large skillet over medium heat, heat the oil. Add the cauliflower, garlic and curry powder. Cook, stirring constantly, until the cauliflower is coated with the curry powder. This took about 2 minutes.


Add the coconut milk, 1/3 cup water and a bay leaf. Stir until blended. Bring to a boil. Cover and reduce heat to low. Cook 15 minutes


Carefully remove the lid and stir in the peas. Replace the lid and cook about 5 to 8 minutes until the cauliflower is tender. Stir in the cilantro and serve.


To make the Raita, you need:
1 cup plain yogurt
½ teaspoon ground cumin
¼ tsp salt
½ cup peeled, seeded and finely chopped cucumber
1 TBSP finely chopped fresh cilantro.

Mix all ingredients in a small bowl. Serve chilled.



To make the Tandoori Chicken, you need:

• 8 oz of plain yogurt
• 1 garlic clove, minced
• 1 TBSP lemon juice
• 1 TBSP vegetable oil
• 1 ½ tsp ground cumin
• 1 ½ tsp ground chili powder
• ½ tsp salt
• ¼ tsp ground turmeric
  
• 8 medium skinless chicken legs

In a large plastic bag, combine the yogurt, garlic, lemon juice, vegetable oil, cumin, chili powder, salt and turmeric. Press the top of the bag so it is flat and there are no air bubbles inside and seal the bag. Gently squish the bag to mix the ingredients.


Carefully open the bag and add the chicken legs. Seal the bag as before and gently move the bag to coat the chicken in the yogurt mixture. Refrigerate 4-8 hours.


Make sure your oven rack is in the upper third of the oven. Heat the oven to 425 degrees. Line a pan with foil.

Remove the chicken from the plastic bag. Leave a thick coating of the marinade on each leg. If necessary, spoon some on to chicken and spread with back of spoon.

Bake until the chicken is browned and cooked through, about 35 minutes.


Serve hot with freshly chopped cilantro, raita and lime wedges! (I forgot that I had purchased a lime to serve with this meal until after we were done eating.)


The verdict, Boo liked the chicken. Bug thought it tasted gross. Chip liked the peas in the curry sauce. No one really cared for the Raita. Overall, while the flavors weren't too strong, this recipe won't be headed into my recipe collection. It was definitely worth a try though.