Chicken Tikkas
1/2 cup thick plain whole-milk yogurt
1 tbsp fresh lime juice
1 tsp finely grated peeled fresh ginger
3/4 tsp garam masala
1/2 tsp salt
1/4 tsp cayenne
1 lb skinless boneless thighs, cut in 1" cubes
soaked wooden skewers
Stir together all ingredients except chicken in medium bowl, then add chicken and stir to coat. Marinate covered and chilled 30 mins - 1 hour.
Prepare grill over medium hot charcoal (moderate-high heat for gas). While grill is heating, thread a few pieces of chicken on each skewer, leaving a little space between pieces, and transfer to a tray lined with plastic wrap.
Oil grill rack, then grill chicken, covering if using gas grill, turning occasionally until browned and cooked through, about 7 minutes.
Potato-Swiss Chard Curry
3 medium red-skinned potatoes cut in 1" pieces
1 tbsp vegetable oil
2 tbsp sugar
2 tsp ground cumin
1/2 tsp salt
1/2 tsp cayenne pepper
3 cups Swiss chard, chopped
14.5 oz can diced tomatoes, undrained
Place potatoes in saucepan; cover with water and bring to a boil. Boil 4-6 minutes and drain. Heat oil in large skillet over medium-high until hot. Add potatoes, sugar, cumin, salt and cayenne pepper. Cook 2-3 minutes.
Stir in Swiss chard and tomatoes. Reduce heat to med-low; cover and simmer 4-6 minutes until chards are crisp-tender.
