Grocery shopping is one errand I prefer to run on my own. Whenever I take Mr. Prevention grocery shopping with me, it’s always 1) more expensive and 2) less healthy. It’s like shopping with a little kid…who wanders off, shows up awhile later at your cart (with pouty puppy dog eyes), holding up various selections to either be approved for purchase, or sent back to the shelves.
Every time we go to Trader Joe’s Mr. Prevention wants to buy naan. Every time. While the naan is okay (at best), it’s not cheap and there’s nothing “healthy” about it. This past weekend I caved, though.
“Throw it in the cart…we can make Indian on Sunday night,” I said.
When we lived in Tulsa, we frequented this hole-in-the-wall Indian restaurant called Desi Wok and I would always order their Chicken Korma. The korma sauce is unique with a base of cashew, onion, and cream. Therefore, it’s not the lightest dish, but it very, very delicious! And pardon the photos…the sun had gone down and my lighting was horrible.
Chicken Korma slightly adapted from All Recipes
1/4 cup cashew halves
1/4 cup boiling water
3 cloves garlic, peeled
1 (1/2 inch) piece fresh ginger root, peeled and chopped
2 Tbsp canola oil
2 bay leaves, crumbled
1 large onion, minced
1 tsp ground coriander
1 tsp garam masala
1 tsp ground cumin
1 tsp ground turmeric
1 tsp chili powder
1 large pinch cayenne pepper
1 1/2 lbs boneless chicken breasts, diced
1/4 cup tomato sauce
1 cup low-sodium chicken broth
1/2 cup heavy cream
1/2 cup fat-free plain Greek yogurt
1-2 tsp cornstarch, mixed with equal parts water
Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.
Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes. Serve over brown rice. Yield: 4 servings (6 ounces of chicken with sauce).
Nutrition Information (per serving): 428 calories; 22.3 g. fat; 123 mg. cholesterol; 179 mg. sodium; 10.3 g. carbohydrate; 1.3 g. fiber; 43.5 g. protein
Result: This was excellent! The one thing I would change is adding some heat. I added some sriracha, but I don’t know that it was the right flavor. I changed the recipe to include some heat in the way of cayenne pepper! I thought about subbing in half-and-half or whole milk for the heavy cream, but I didn’t want to risk the milk curdling. Mr. Prevention loved this, too — he even took the leftovers for lunch! Enjoy!
Weigh-in went alright – down 0.4lbs. I got in a (pretty terrible) 4 mile run last night and I am heading down to the elliptical for a workout now! And although I’m traveling to Chicago this weekend, my mom and I have big workout plans. Plus, I am always good about working out at home because it’s the gym I first started working out in and I’ve been a member there for 10+ years. I always see familiar faces 🙂
Question: What’s your favorite Indian dish?
I’m anxious to make another something new!
Keep it spicy,