‘Indian tacos’

I love Sundays because I have time to try out new recipes and get my fill of cooking for the week. Last weekend, it was this Indian-inspired meal.

It started with this recipe in the December issue of Bon Appetit, which let me use up homemade curry powder from a co-worker and the last of my garden carrots. The soup may not look pretty, but it’s easy and super healthy because it uses pureed chickpeas as a thickener.

A search of AllRecipes.com led to this take on naan, the garlicky, sweet flatbread that is my No. 1 reason for visiting any Indian restaurant. The recipe was a good one, but it made way too much for two people (my freezer is holding 14 remaining dough balls right now).

Finally, I improvised on some yogurt-marinated chicken, which turned out to be my hubby’s favorite part of the meal.

Yogurt-marinated chicken

1 whole chicken breast (or 2 chicken cutlets), cut into 1-inch cubes

3 oz. plain Greek yogurt

Handful of chopped fresh herbs, such as flat-leaf parsley and oregano

1 tbsp. olive oil

Salt, pepper

Place chicken chunks in sealable plastic bag with yogurt, herbs, olive oil, salt and pepper. Seal bag, then massage marinade into chicken. Place in fridge for a couple hours.

Heat cast-iron grill pan over high heat. Brush with vegetable oil. Remove chicken from bag and place in pan. Saute 2-3 minutes per side, until chicken has grill marks and is cooked through. Serve with lemon wedges.

I enjoyed the naan slathered with the thick soup and topped with chicken and a squeeze of lemon. Voila — Indian tacos!