We’re having company on Saturday night – Gina and her fiance, Nick. With Gina’s FODMAP diet, I wanted to know what foods I should avoid for her, and any dislikes of Nick’s. Gina wrote back saying no onion, garlic, apples, or honey for her and no salmon and goat cheese for Nick. Easy enough!
I pondered over something healthy, that didn’t need my attention so that I wasn’t glued to the kitchen. I’ll share what menu item I decided another time, but it could involve rice. Doesn’t have to, but could…maybe even should.
So I asked Mr. Prevention over dinner last night, “Should I make rice with suchandsuch dish on Saturday night?” His response was priceless.
“Probably not, you pretty much suck at making rice,” he said.
And while that is 100% factual (and pathetic), there was no shortage of yum-factor in this meal (despite the bad rice). Making Indian food at home can be intimidating, but this, I assure you, is very, very doable. If you’re not one to handle the heat of Indian cuisine, this is an entree for you.
Mr. Prevention loved this dish (me too). He ate SO much as leftovers at lunch on Sunday that he wasn’t hungry for dinner. At which point I was slightly annoyed because I had made some stunning shrimp tacos that were on the weekly menu.
“You can’t get mad at me for eating your delicious Indian leftovers, Nicole.”
Well, shucks. When you say it like that…I guess I can’t.
1 pound chicken breasts, boneless and skinless, cut into 1 inch pieces
1/2 cup nonfat plain Greek yogurt
1 lemon, juiced and zested
1 onion, diced
2 to 3 garlic cloves, minced finely
1 tsp fresh ginger, grated
1 Tbsp garam masala
1 Tbsp paprika
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp red pepper flakes
4 Tbsp unsalted butter, divided
1 cinnamon stick
2 whole cloves
2 cups canned tomato pureed
1 Tbsp tomato paste
1 Tbsp honey
1 Tbsp dried fenugreek leaves (optional)
1 tsp turmeric
1/4 cup heavy cream
salt & pepper to taste
1/3 cup cilantro, chopped (garnish)
At least 24 hours before, place the chicken marinade ingredients in a large Ziploc bag, shake gently to toss together and close tightly. Place in the Ziploc bag in a large bowl. and place in refrigerator until ready to use
Remove the chicken from refrigerator, and heat a large Dutch oven over medium high heat. Add a tablespoon of butter to the pan, and add the chicken marinade into the pan. Cook the chicken until no longer pink, about 7 to 8 minutes
In a small skillet, add a tablespoon of butter, cinnamon stick, and cloves and cook until fragrant, about 1 minute.
In the large Dutch oven, add the butter spice mixture, tomatoes, tomato paste and reduce heat to a slow simmer. The sauce will start to thicken, and let it cook for 10 to 15 minutes.
Stir in the honey, fenugreek leaves, turmeric, 2 tablespoons of unsalted butter, and heavy cream and let it simmer for another 10 to 15 minutes. Remove cinnamon stick and discard. Taste for seasonings, add salt and pepper if needed.
Serve over basmati rice and garnish with chopped cilantro. Yield: 4 servings (not including rice), 4 ounces chicken + sauce each.
Nutrition Information (per serving): 367 calories; 17.3 g. fat; 75 mg. cholesterol; 494 mg. sodium; 20 g. carbohydrate; 3.8 g. carbohydrate; 30.8 g. protein
Result: A mild, sweet Indian dish with a stunning red clay color. You can taste each sweet ingredient: honey, cinnamon, and cloves which are accentuated by the sweet tomato paste and puree. The sinful heavy cream adds a creamy finish that’s worth the additional calories Enjoy!
Yesterday was suuuuch a busy day. I now have most of the materials I need to start lesson planning and I am officially feeling very overwhelmed about classes starting on the 21st. As in, 3 weeks to organize and lesson plan for 3 classes…go! At least Tuesday is my last day at one of my clinics and I will officially be a 24 hour/week employee (at the clinics) + 13 hours of in-class teaching + the business. On a side note, I have received emails about my business and private practice and I’ve decided to do a whole post on my business and starting a business. It’s coming soon!
I did pound out a miserable 3.1 miles yesterday morning – go me! Morning workouts are not getting easier, but afterwards, I feel SO accomplished. I ran around from meeting-to-meeting yesterday, and I think I drove close to 250 miles. Ouch! Busy day. I told Mr. Prevention I just couldn’t manage dinner-making (didn’t get home til after 7), so we went out for chicken gyros and a beer…just what I needed
I better run…I’m getting to work early so I can leave early for my over-due hair appointment Girls needs a little TLC every now and then!
Question: What’s one thing you just can’t master in the kitchen?
Rice is my Achilles heel!
Almost the weekend!