Summer Lunch: Chicken Curry with Peach Ice Tea

When I think of a summer lunch, I am looking for bold flavors with a summery drink to cool things down. Plus, I like to use vegetables grown right in Jersey like local peaches and tomatoes. So, after having the weekend shopping, I decided I wanted to make some soul-satisfying spicy flavors using basic ingredients and some peach ice tea to go with it.

Ingredients: For the Chicken Curry

4 chicken thighs (keeping the bones adds flavor) or breast

2 medium sized tomatoes

1 cup low fat yogurt

1 large onion

1 inch cube ginger

2 cloves of garlic

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

salt to taste

2 tablespoons of vegetable oil

cilantro to garnish and flavor

Cooking Method:

Grind 1/2 onion, ginger, garlic and tomato in food processor and add the cumin, yogurt and chicken with it in a glass storage bowl and marinade for 3-6 hours in the fridge. When ready to cook, heat oil in a shallow pan and chop 1/2 of the remaining onion  and sautey until light brown, add the marinaded chicken and allow to simmer for about 10 minutes, then add cinnamon and simmer until chicken is cooked.  Add chopped cilantro  for flavoring. You could also add some whole or chopped cilantro as a garnish at the end.

Ingredients: For the Peach Ice tea

2 medium sized peaches

your favorite black tea bags

sugar to taste

Cooking Method:

Remove seed from peaches, chop to 1/4 and bring to boil. Simply pour the peach water into a glass jar and soak your tea bags for 5 minutes. Add sugar to taste and chill before serving