g is for ginger

My (Simona's) efforts to make an Indian meal were curtailed by a lack of resources: I left the house with a vague shopping plan, but could not find Indian curry paste or naan in even the bougiest grocery store in town (A.J.'s). The result was a fusion of Indian and Thai flavors. We thought it was excellent and we'd make it again. The spicy chicken skewers with ginger-mint-cilantro sauce were very spicy. Not for the feeble. The ginger cilantro jasmine rice helped to fan the flames in our mouths. I snuck in a pad of butter, but that probably was not necessary.

SPICY SKEWERS WITH CHUTNEY (makes 2 servings):

Chutney Ingredients
1/2 cup (packed) fresh mint leaves
1/2 cup (packed) fresh cilantro
1 tablespoon fresh lemon juice
2 tbsp. minced fresh ginger
1 jalapeño chili, seeded, minced
3-4 tablespoons (or more) plain yogurt

Chicken ingredients
1/2 cup plain yogurt
3 tablespoons curry paste (we used red and green Thai curries)
1 tablespoon olive oil
4 garlic cloves, minced
4 teaspoons minced fresh ginger
1/4 teaspoon cayenne pepper
3/4 pounds skinless boneless chicken breasts, cut into 2-inch cubes
24 (about) 6-inch bamboo skewers, soaked 30 minutes in water
2 limes, cut into wedges

For chutney:
Blend all ingredients in blender or processor. Blend in more yogurt if necessary to make smooth paste. (Chutney can be made 1 day ahead. Cover and refrigerate.)

For chicken:
Whisk non-chicken ingredients in large bowl to blend. Add chicken and toss to coat. Cover and refrigerate at least 4 hours and up to 12 hours.

Preheat broiler. Thread 1 chicken piece on each skewer. Cover exposed part of skewers with foil. Broil chicken until cooked through, turning occasionally, about 8 minutes. Serve chicken with Cilantro-Mint Chutney and lime wedges.

GINGER JASMINE RICE (makes 8 servings):

ingredients:
3 cups jasmine rice
3 tablespoons peanut or olive oil
1/3 cup finely chopped peeled fresh ginger
3 large garlic cloves, minced
4 1/2 cups low-salt chicken broth
3/4 teaspoon salt
1 large bunch fresh cilantro, 2 inches of bottom stems trimmed and discarded, tops and remaining stems coarsely chopped

preparation
Place rice in large sieve; rinse under cold running water until water runs clear. Drain. Heat oil in heavy large saucepan over medium-high heat. Add ginger and garlic; stir until fragrant, about 30 seconds. Add rice and stir 3 minutes. Stir in broth and salt. Sprinkle cilantro over. Bring to boil. Reduce heat to medium-low; cover and cook until rice is tender, about 18 minutes. Remove from heat; let stand covered 10 minutes. Fluff rice with fork. Transfer to bowl and serve.