I love, love, love Indian food. One cold night I decided to attempt to make one of my favourites, lightened up. The results were actually more delicious than I had ever imagined. Take that, take-out!!
- 3 boneless, skinless chicken breasts, cut into bite-sized portions.
- 1 medium sized onion, chopped.
- 1 tbsp. fresh grated ginger.
- 4 cloves of garlic, minced. (Normal people would use 2. I love garlic.)
- 1 jalapeno pepper, seeded and chopped.
- 1 tbsp. olive oil.
- 2 tsp. garam masala.
- 1 tsp. chili powder.
- 1/2 tsp. cinnamon.
- 1 tsp. cardamom.
- 1/2 tsp. coriander.
- 1/4 tsp. ground cloves.
- 1/2 tsp. salt.
- 1/2 tsp. pepper.
- 1 6 oz. can of tomato paste.
- 1 15 oz. can diced tomatoes, no sodium added.
- 1 1/2 cups of chicken broth, low sodium.
- 3/4 cup fat free half & half cream.
- 3 tbsp butter, creamed.
- Heat oil over medium heat in a large skillet until it is hot. Add your onion, garlic, ginger, jalapeno. Cook for about 4-5 minutes–until the onions are sweating and softening. Stir in all of your spices (But not the salt and pepper. Save those for later. I usually pre-mix therest of my spices together in a small mug. They smell DELICIOUS together and your kitchen will too.) and cook for another minute or so.
- Bust out your food processor and add stock, tomato paste, diced tomatoes. Add everything from the skillet and mix until you have a smooth sauce texture.
- Pour your sauce back into the skillet and add cream. Bring to a simmer. Add chicken, salt and pepper and keep the mixture at a simmer for about 30 minutes, stirring occasionally.
- Add your creamed butter to your sauce and mix well.
- Serve with naan bread or rice. I also serve a small portion of non-fat plain yogurt.
what i would do differently next time
- Well, the first time I made this dish I skipped the food processor step and so my sauce was chunky. Apparently I am the only person in the world who appreciates chewing garlic slices. Yep, I didn’t mince them.
- Less diced tomatoes. For the post I have reduced the amount of diced tomatoes. The second time I made it I didn’t use as much chicken and used the same amount of tomatoes. Lots of sauce, not enough chicken. So I would try to balance it out a bit more. Although, I made some rice and just had the sauce on it for lunch leftovers and it was divine.
- Don’t break my food processor. So, when I made this recipe a second time I added the processor step. And somehow burnt out the motor of my brand new food processor after ONE use. Thankfully my mother has the receipt and we are exchanging it.
- Take a photo of the finished product before devouring it.