Creamy chicken korma

D and I both enjoyed this one.  We had with rice.

Creamy chicken korma

Photo by ALB

Adapted from BBC

Preparation time:  less than 30 mins
Cooking time: 10 to 30 mins
Serves 4

Ingredients
2 tbsp vegetable oil (used Cooking Spray)
1 large brown onion, chopped (yellow onion)
4 whole cloves
4 cardamom pods, crushed
4 skinless, boneless chicken breasts, cut into bite-size pieces (1.25 pounds)
3 garlic cloves, crushed
1½in piece of fresh ginger, peeled and grated
1 tsp ground coriander
¼ tsp ground allspice
1½ tsp ground cumin
½ tsp ground turmeric
1 tsp chili powder
2 tsp tomato purée
2.25 oz ground almonds
8fl oz chicken stock
7fl oz half and half
salt and freshly ground black pepper
2oz flaked almonds, toasted (optional)
chopped coriander, to garnish (optional)

Method
Heat the oil in a large saucepan or frying pan. Once hot, fry the onion, cloves and cardamom pods for a few minutes until the onion begins to soften.

Add the chicken, garlic and ginger and, after frying for 4 minutes, add all the remaining spices. Stir around in the pan, allowing them to release their flavour into the chicken.

Add the tomato purée, ground almonds, stock and cream and bring to a simmer. Cook for about 15 minutes until reduced to the consistency of thick cream. Taste and add seasoning if it needs it.

Scatter over the toasted almonds and chopped coriander, if using.

6 Smart Points (my additions/subtractions at 4 servings)

Curried Cumin Potatoes

So I'm not typically impressed with potatoes sauteed in a pan.  They lack flavor and inevitably need kecthup regardless of what's on them.

These however, wow!  A ton of flavor.  They were slightly on the salty side, but they also had a big curry flavor.  They were really good witht the Yogurt-Paprika Chicken with Lemon.

Will have again.

Curried Cumin Potatoes

Photo by ALB

From Allrecipes.com
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 8

"A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish."

Ingredients
2 pounds new potatoes, cut into 1/4 inch thick pieces
2 tablespoons olive oil
2 tablespoons cumin seed
2 teaspoons ground turmeric
2 teaspoons curry powder
2 teaspoons coarse sea salt
1 teaspoon ground black pepper
3 tablespoons chopped fresh cilantro

Preparation
1. Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.

2. Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

Nutrition Information
Calories: 128; Total Fat: 4g; Cholesterol: 0mg; Sodium: 451mg; Total Carbs: 21.4g; Dietary Fiber: 3g; Protein: 2.7g

Pork Vindaloo

This is one of those deceiving Crock-pot recipes.  You have to prep it all and cook it before you dump it into the crockpot.  Luckily D was home and noticed this rather than try to assemble it at 5am.  (I knew you had to assemble, but thought he knew).

So I got home from the gym and this was ready.  It was really good.  Not very spicy which kind of surprised me because our Shrimp Vindaloo is.  The pork was very tender.  The mustard seeds and tomatoes were broken down as well.  The only thing I would add is a squeeze of a lemon over the dish at the end.  It needed a tang.

Update: The last time we had this, the tomatoes and onions did not break down at all. I think it will be a long time before we have it again.

Pork Vindaloo

Photo by ALB

Seasoned with ginger, garam masala, mustard seeds, and cumin, this fragrant Indian-spiced pork loin braises in a tomato-based sauce. The low-and-slow cooking method renders the pork melt-in-your-mouth tender.

Yield: 6 servings (serving size: 1 cup pork mixture, 1/2 cup rice, and 1 teaspoon cilantro)

Ingredients
1 1/2 tablespoons minced peeled fresh ginger
2 teaspoons garam masala
2 teaspoons mustard seeds
1/2 teaspoon salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground red pepper
1 (2-pound) boneless pork loin roast, trimmed and cut into 1-inch pieces
2 cups chopped onion
6 garlic cloves, minced
1.1 ounces all-purpose flour (about 1/4 cup)
1/3 cup dry red wine
2 1/2 cups coarsely chopped tomato (about 1 pound)
3 cups hot cooked basmati rice
2 tablespoons chopped fresh cilantro

Preparation
1. Combine first 6 ingredients in a meduim bowl. Add pork, tossing to coat.

2. Heat a large nonstick skillet over medium-high heat. Add pork to pan. Cook 5 minutes or until pork is lightly browned on all sides. Place pork in a 4-quart electric slow cooker.

3. Add onion and garlic to pan; reduce heat to medium, and sauté 5 minutes or until onion is crisp-tender. Stir in flour. Add wine, scraping pan to loosen browned bits. Add tomato to onion mixture. Spoon onion mixture over pork. Cover and cook on LOW for 7 hours or until pork is tender. Serve over rice; sprinkle with cilantro.

Nutritional Information
Calories: 379; Calories from fat: 0.0%; Fat: 7.2g; Saturated fat: 1.9g; Monounsaturated fat: 2.5g; Polyunsaturated fat: 0.7g; Protein: 38.4g; Carbohydrate: 36.2g; Fiber: 2.7g; Cholesterol: 95mg; Iron: 3.1mg; Sodium: 279mg; Calcium: 43mg

Oxmoor House SEPTEMBER 2012

Grilled Tandoori Chicken

Flavorful. Good. Yum. Make it now.

We had with Samosas.

Grilled Tandoori Chicken

Photo by ALB

Named for Tandor the Indian clay oven it's traditionally cooked in, this dish is tender and tasty.

YIELD: 8 servings (serving size: 2 chicken thighs and about 1/4 cup yogurt mixture)
COURSE: Main Dishes

Ingredients
2 teaspoons canola oil
4 teaspoons Hungarian sweet paprika
2 teaspoons ground cumin, divided
2 teaspoons ground coriander, divided
2 teaspoons garam masala
1 teaspoon ground turmeric
1 teaspoon ground red pepper
2 cups coarsely chopped onion
1/2 cup coarsely chopped peeled fresh ginger
2 teaspoons finely chopped seeded serrano pepper
8 garlic cloves, crushed
2 1/2 cups plain low-fat yogurt, divided
1/4 cup fresh lemon juice, divided
2 teaspoons salt, divided
16 skinless, boneless chicken thighs (about 3 pounds)
Cooking spray

Preparation
1. Heat oil in a small nonstick skillet over medium-high heat. Add paprika, 1 1/2 teaspoons cumin, 1 1/2 teaspoons coriander, garam masala, turmeric, and red pepper to pan; cook 2 minutes or until fragrant, stirring constantly. Remove from pan; cool.

2. Place onion, ginger, serrano pepper, and garlic in a food processor; process until smooth. Add spice mixture, 1/2 cup yogurt, 2 tablespoons juice, and 1 3/4 teaspoons salt to onion mixture; process until smooth. Transfer mixture to a large heavy-duty zip-top plastic bag. Cut 3 shallow slits in each chicken thigh. Add chicken to bag, and seal. Toss to coat. Marinate in refrigerator for 8 hours or overnight, turning occasionally.

3. Prepare grill.

4. Combine remaining 2 cups yogurt, 2 tablespoons juice, 1/2 teaspoon cumin, 1/2 teaspoon coriander, and 1/4 teaspoon salt in a bowl, stirring well. Cover mixture, and chill.

5. Remove chicken from bag; discard marinade. Place chicken on a grill rack coated with cooking spray. Grill 7 minutes on each side or until done. Serve with yogurt mixture.

Nutritional Information
Calories: 256; Calories from fat: 28%; Fat: 8.1g; Saturated fat: 2.3g; Monounsaturated fat: 2.7g; Polyunsaturated fat: 1.8g; Protein: 32.2g; Carbohydrate: 12.7g; Fiber: 1.7g; Cholesterol: 119mg; Iron: 2.2mg; Sodium: 767mg; Calcium: 181mg

Cooking Light MAY 2008

Cumin-Scented Samosas with Mint Raita

So I have never had "real" Samosas, I don't think. I may have had them at a wedding, but I can't remember.

Anyway, D and I were looking for something to do with potatoes and we came across this. It looked time consuming. It wasn't. However, D doesn't do Phyllo dough, so we agreed he would make the filling and I would assemble.

The filling was very good. It had a good kick. The assembly went ok. I only got 13.

The whole thing tastes very good, but man they were hot (temperature). The steam wouldn't stop coming out of them.

The yogurt sauce was decent. My mint isn't very developed yet, so it tasted more like mint-smelling yogurt.

We had with Tandoori Grilled Chicken. I would have again.

Cumin-Scented Samosas with Mint Raita

Photo by ALB

Samosas, traditional Indian pastries filled with vegetables, meat, or both, are typically made with homemade dough, then fried. Our samosas remain light and crisp because we enclose the filling in phyllo dough and then bake them. When processing the filling, pulse just until the ingredients are chopped so it retains its texture.

YIELD: 8 servings (serving size: 2 samosas and about 2 tablespoons raita)...I got 13 total.
COURSE: Appetizers, Hors d'Oeuvres

Ingredients
Samosas:
2 1/4 cups chopped peeled baking potato

1 1/2 cups chopped peeled carrot
1 1/2 tablespoons olive oil
2 cups finely chopped onion
2 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic
3/4 teaspoon crushed red pepper
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
1 1/4 cups frozen green peas, thawed
1/2 cup chopped fresh cilantro
1 tablespoon fresh lemon juice
16 (18 x 14–inch) sheets frozen phyllo dough, thawed
Cooking spray
Raita:
1 cup plain low-fat yogurt
1/3 cup chopped fresh mint

Preparation
1. To prepare samosas, cook potato and carrot in boiling water 8 minutes or until tender; drain.

2. Heat oil in a wok or large skillet over medium heat. Add onion to pan; cook 10 minutes or until lightly browned, stirring frequently. Add ginger, garlic, and red pepper; cook 2 minutes, stirring frequently. Stir in cumin and next 5 ingredients (through turmeric); cook 15 seconds, stirring constantly. Add potato mixture, peas, cilantro, and juice, stirring well to combine; cool slightly. Place half of filling in a food processor; pulse until coarsely chopped. Spoon chopped filling into a bowl. Repeat procedure with remaining filling.

3. Preheat oven to 350°.

4. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying); lightly coat with cooking spray. Fold phyllo sheet in half lengthwise to form an 18 x 7–inch rectangle. Spoon about 3 tablespoons filling onto bottom end of rectangle, leaving a 1-inch border. Fold left bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of phyllo strip. Tuck edges under triangle; lightly coat seam with cooking spray. Place triangles, seam side down, 2 inches apart on baking sheets coated with cooking spray. Repeat procedure with remaining phyllo, cooking spray, and filling to form 16 samosas.

5. Bake at 350° for 13 minutes with 1 baking sheet on bottom rack and 1 baking sheet on second rack from the top. Rotate baking sheets; bake an additional 12 minutes or until samosas are lightly browned.

6. To prepare raita, combine yogurt and mint. Serve with samosas.

Nutritional Information
Calories: 200; Calories from fat: 22%; Fat: 4.9g; Saturated fat: 1g; Monounsaturated fat: 2.7g; Polyunsaturated fat: 0.6g; Protein: 6.2g; Carbohydrate: 33.5g; Fiber: 4.5g; Cholesterol: 2mg; Iron: 1.9mg; Sodium: 394mg; Calcium: 105mg

Cooking Light MAY 2008

Pork Vindaloo with Raita

So this was good but weird. Neither the pork nor the raita tasted right on its own, but once mixed together with the rice, it was really good. AND SPICY!

D said it was very easy to make (well he said it was beyond easy). Will have again.

D marinated the pork 3 hours.

Pork Vindaloo with Raita

Vindaloo is considered the fieriest of all Indian cooking styles.

YIELD: 6 servings (serving size: 1/2 cup vindaloo, 1/4 cup raita, and 3/4 cup rice)
COURSE: Main Dishes

Ingredients
Raita:
1 1/2 cups plain low-fat yogurt (used Greek yogurt)
3/4 cup chopped seeded peeled cucumber
3/4 cup chopped seeded tomato
1/4 teaspoon salt
1 teaspoon garam masala

Vindaloo:
1 1/2 cups thinly sliced sweet onion
2 teaspoons grated peeled fresh ginger
1 teaspoon dry mustard
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon black pepper
1/2 to 1 teaspoon ground red pepper
1/4 teaspoon ground cloves
2 tablespoons cider vinegar
2 garlic cloves, minced
1 1/2 pounds boneless pork loin, cut into 3/4-inch cubes
Cooking spray
1 cup chopped seeded tomato (used a can of diced tomatoes, drained)
4 1/2 cups hot cooked basmati rice

Preparation
To prepare raita, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. (skipped this step since used Greek yogurt). Stir in cucumber, 3/4 cup tomato, 1/4 teaspoon salt, and garam masala; cover and refrigerate.

To prepare vindaloo, combine onion and next 13 ingredients (through pork) in a large bowl; marinate in refrigerator 30 minutes.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork mixture; sauté 7 minutes or until lightly browned. Stir in 1 cup tomato. Cover, reduce heat, and simmer 30 minutes or until pork is tender, stirring occasionally. Serve with raita and rice.

Nutritional Information
Calories: 378; Fat: 8g; Saturated fat: 2.8g; Monounsaturated fat: 2.9g; Polyunsaturated fat: 0.6g; Protein: 30.2g; Carbohydrate: 44.1g; Fiber: 2.1g; Cholesterol: 70mg; Iron: 2.9mg; Sodium: 479mg; Calcium: 118mg

Cooking Light MAY 2007

Spicy Grilled Chicken Legs

I got this recipe from my co-worker. D made it. It was easy to prep and I assume if you can use a grill (I cannot), it is easy to grill.

Very flavorful. It was Indian Chicken without the sauce. But still a good cookout food.

We had with rice and broccoli.

Spicy Grilled Chicken Legs

• 8-10 skinless chicken legs, slitted on the sides
• 1 tbsp ginger-garlic paste (D used ginger and garlic)
• 2 tsp red chilli powder (1.5 tsp of chili powder and .5 tsp of cayenne...D could get it in 5 lbs and I didn't feel like going to the Indian Food Store to see if it was there).
• 1 tbsp coriander powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp cumin powder
• salt, to taste
• 1 tbsp light cooking oil
• 1 tbsp yogurt (used Greek plain, bc it was on sale for $0.59 and I had a $0.30 coupon)
• 2 tbsp lemon juice

Method:
1. Mix all the spices, including the lemon juice, yogurt and oil in a big bowl and rub on chicken well enough to coat through. Let it sit to marinate for an hour or so.
2. (D used a grill since it is called Grilled Chicken). Preheat oven to 375 degrees and grill chicken for 20-25 minutes, turning once in between, till chicken is tender and cooked through.
3. Garnish with lemon slices and serve warm right from the grill, or at room temperature.

Spicy Notes: For best results, let the chicken marinate in the fridge
overnight.

Garam Masala Lamb Chops

I love these lamb chops. D eats them. He is not as big of a fan as I of garam masala. But he eats them. They were quick for D to make. They were from CL Superfast. We had with Curried Rice and sauteed zucchini

Garam Masala Lamb Chops

Prep: 5 minutes; Cook: 6 minutes. Garam masala is an Indian spice blend which can be found in the spice section of the grocery store.

Yield: 2 servings (serving size: 2 lamb chops)

1 1/2 tablespoons prune baby food
1 teaspoon garam masala
1/2 teaspoon minced garlic
1/2 teaspoon salt
4 (4-ounce) lamb rib chops, trimmed (about 1 inch thick)
1/3 cup dry breadcrumbs
Cooking spray

Preheat broiler.

Combine first 4 ingredients in a shallow dish. Rub lamb chops with prune mixture; dredge in breadcrumbs. Coat lamb with cooking spray. Place lamb on broiler pan coated with cooking spray. Broil 3 to 4 minutes on each side or to desired degree of doneness. Let stand 5 minutes before serving.

CALORIES 263 (38% from fat); FAT 11g (sat 3.8g,mono 4.4g,poly 1.1g); IRON 3.1mg; CHOLESTEROL 67mg; CALCIUM 64mg; CARBOHYDRATE 16g; SODIUM 808mg; PROTEIN 23.8g; FIBER 1g

Oxmoor House, JANUARY 2003

Chicken Tikka Masala

I got this recipe from Hope who got it from her sister who got it on Allrecipes.com.
LOVED it.

It was very easy, and when I plugged it into Sparkpeople was surprised at how low the calories were considering the ingredients.

We had with rice.

Chicken Tikka Masala

Photo by ALB

INGREDIENTS:
1 cup plain yogurt (used FF Greek Yogurt)
1 Tbs lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
2 tsp cayenne pepper (used 1/2 tsp because 2 was too much)
2 tsp freshly ground black pepper
1 Tbs minced fresh ginger
1 tsp salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces (I used 22 oz of chicken)
4 long skewers (didn't use)

1 Tbs butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 tsp ground cumin
2 teaspoons paprika
1 tsp salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream (used 1/2 C 1/2 and 1/2)
1/4 cup chopped fresh cilantro

DIRECTIONS:
1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat. (didn't do)
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side. (Sauteed the chicken in a pan without all the skewers or grill)
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Garnish with fresh cilantro.

Calories: 458.5
Fat: 27.5g
Cholesterol: 180.8 mg
Sodium: 1638.4 mg
Total Carbs: 12.5g
Fiber: 2.3 g
Protein: 41.0 g

4 Smart Points (my additions/subtractions at 4 1C servings)

Chicken Curry

This was good, but missing something. I know they aren't comparable but I like Butter Chicken better. D said it was easy to make, and we had with broccoli. D thought it needed more vegetables in it.

Chicken Curry

1 tablespoon canola oil
3 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
1/2 teaspoon salt
2 cups green bell pepper strips (about 1 large)
2 tablespoons fresh lime juice
2 tablespoons less-sodium soy sauce
2 tablespoons red curry paste
1 teaspoon sugar
1 (14-ounce) can light coconut milk
3 cups hot cooked long-grain rice
Lime wedges (optional)


1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt. Add chicken to pan; cook 6 minutes or until browned, turning once. Add bell pepper to pan; sauté 4 minutes, stirring occasionally. Remove chicken mixture from pan. Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick. Return chicken mixture to pan; cook 2 minutes or until thoroughly heated. Serve over rice. Garnish with lime wedges, if desired.

Yield: 4 servings (serving size: 3/4 cup chicken mixture and 3/4 cup rice)

CALORIES 402 ; FAT 10.2g (sat 5.2g,mono 2.6g,poly 1.5g); CHOLESTEROL 74mg; CALCIUM 33mg; CARBOHYDRATE 42.4g; SODIUM 806mg; PROTEIN 34.7g; FIBER 1.4g; IRON 3.1mg

Cooking Light, MARCH 2010

Indian-Spiced Chicken Burgers

Again 5 stars from CL, and 0 from me. D made these for NYE and none of us (M, D or me) finished our burger. We all ended up eating Kraft Mac and Cheese. They smelled awesome. The first bite was terrific. Then the overpowering came in. D checked twice on the amount of garam masala, but it says 2 tsps. The gm and the ginger was over powering. We didn't have the sauce that was listed. We used the sauce from Chicken Schwarma.
Definitely not making again.

Indian-Spiced Chicken Burgers

Garam masala is a blend of ground spices including cinnamon, cumin, dried chiles, and coriander. Wear plastic gloves to keep the chicken mixture from sticking to your hands. Serve with cucumber spears.


Patties:
1/4 cup presliced green onions
1 tablespoon lemon juice
2 teaspoons garam masala
1 teaspoon bottled ground fresh ginger (such as Spice World)
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 pound ground chicken
Cooking spray

Remaining ingredients:
1/4 cup 2% low-fat Greek yogurt
1 1/2 teaspoons chopped fresh mint
1/8 teaspoon salt
1/4 cup hot mango chutney
4 (1 1/2-ounce) hamburger buns
1 cup fresh spinach leaves

1. To prepare patties, combine first 7 ingredients in a large bowl. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 7 minutes on each side or until done.

2. Combine yogurt, mint, and 1/8 teaspoon salt. Spread 1 tablespoon chutney on bottom halves of 4 buns; top each with 1 patty, 1 tablespoon yogurt mixture, 1/4 cup spinach, and a bun top.

Yield: 4 servings (serving size: 1 burger)

CALORIES 364 (36% from fat); FAT 14.5g (sat 4.8g,mono 4g,poly 3.8g); IRON 3.3mg; CHOLESTEROL 137mg; CALCIUM 130mg; CARBOHYDRATE 34.4g; SODIUM 766mg; PROTEIN 25g; FIBER 1.6g

Cooking Light, OCTOBER 2008

This is the Sauce we used.

• Sauce:
• 1/2 cup plain 2% reduced-fat Greek yogurt (such as Fage)
• 2 tablespoons tahini
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 1 garlic clove, minced

Indian Cashew Chicken

I started making this...I made the sauce and the rice to go with the dish. The sauce is REALLY thick and I ended up putting somewhere between 1/4 to 1/2C of water in it to make the blender move. I didn't let the sauce rest in the fridge overnight.
D made the rest of the dish, because I got overwhelmed. He only used thighs. He used cardamon, not cardomon pods, because we couldn't find it.

It was really good.

Indian Cashew Chicken

Photo by ALB

A take on the Indian dish murgh makhani, this entrée recipe varies but typically has a thick sauce punctuated with Indian spices. To mimic the full-bodied sauce, we caramelize onions and later simmer the mixture to a thick, marinara-like consistency. Serve over brown basmati rice or with naan flatbread.

2/3 cup cashews, toasted
2/3 cup fat-free Greek-style yogurt
1/4 cup tomato paste
2 tablespoons white vinegar
1 1/4 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon grated peeled fresh ginger
1/4 teaspoon ground red pepper
2 garlic cloves, chopped
4 skinless, boneless chicken thighs, cut into bite-sized pieces (about 14 ounces)
2 (8-ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
Cooking spray
2 3/4 cups finely chopped onion (2 large)
2 green cardamom pods, lightly crushed
1 (2-inch) cinnamon stick
2 cups fat-free, less-sodium chicken broth
1 cup organic tomato puree (such as Muir Glen Organic)
1 teaspoon Hungarian sweet paprika
1/4 teaspoon salt
3 tablespoons half-and-half
Chopped fresh cilantro (optional)

1. Combine first 9 ingredients in a blender or food processor; process until smooth. Combine nut mixture and chicken in a large bowl; cover and refrigerate 3 hours or overnight.
2. Heat a large Dutch oven over medium-low heat. Coat pan with cooking spray. Add onion, cardamom, and cinnamon stick to pan; cover and cook 10 minutes or until onion is golden, stirring often.
3. Add chicken mixture to pan; cook 10 minutes, stirring frequently. Stir in broth, tomato puree, paprika, and salt, scraping pan to loosen browned bits. Cook 1 hour or until thick. Stir in half-and-half; cook 1 minute, stirring occasionally. Remove from heat. Discard cinnamon stick. Garnish with fresh cilantro, if desired.
Yield: 6 servings (serving size: about 1 cup)

CALORIES 340 (36% from fat); FAT 13.6g (sat 3.4g,mono 5.8g,poly 2.6g); IRON 3.2mg; CHOLESTEROL 91mg; CALCIUM 83mg; CARBOHYDRATE 18.7g; SODIUM 435mg; PROTEIN 36.7g; FIBER 3.8g

Cooking Light, OCTOBER 2008

Spicy Peanut Chicken over Rice

Well this wasn't what I was expecting. D and I both thought it was missing something. D said it was easy to make and that he doubled the curry. I'm not familiar with Inidan Cooking but it needed "something." So we will play with cardamon, garam masala, more curry and red pepper.
But I would try it again.

Spicy Peanut Chicken over Rice

This makes enough to freeze leftovers, which keep for up to a month. Spoon single servings into airtight containers; thaw overnight in the refrigerator, and reheat in a saucepan. You can increase the crushed red pepper, if you like; a dollop of yogurt on top balances the spiciness. —Mary Cutrufello, Austin, TX

1 tablespoon peanut oil
1 cup chopped onion (about 1 medium)
1 1/2 tablespoons minced garlic (about 4 cloves)
2 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1/3 cup chunky peanut butter
1 1/2 teaspoons curry powder
1 teaspoon salt
1 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
1 (6-ounce) can tomato paste
3 cups chopped plum tomato (about 6 tomatoes)
2 (14-ounce) cans fat-free, less-sodium chicken broth
8 cups hot cooked brown rice
3/4 cup 2% Greek-style yogurt (such as Fage)

1. Heat oil in a Dutch oven over medium heat. Add onion and garlic to pan; cook 5 minutes or until tender, stirring frequently. Add chicken to pan; cook 4 minutes or until chicken is done, stirring frequently. Stir in peanut butter and next 5 ingredients (through tomato paste); cook 1 minute. Add tomato and broth to pan; bring to a boil. Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally. Serve chicken mixture over rice; top each serving with yogurt.

Yield: 12 servings (serving size: 3/4 cup chicken mixture, 2/3 cup brown rice, and 1 tablespoon yogurt)

CALORIES 340 (20% from fat); FAT 7.6g (sat 1.6g,mono 3.1g,poly 2.2g); IRON 2.1mg; CHOLESTEROL 56mg; CALCIUM 59mg; CARBOHYDRATE 38g; SODIUM 523mg; PROTEIN 30g; FIBER 4.6g

Cooking Light, AUGUST 2008

Shrimp Vindaloo

Pretty much shrimp can't be bad in any meal. This dish is no exception. Yum! Spicy.

D made it. He said it was easy to make. We had it with rice. I didn't get to test my new recipe...hahaha.



Shrimp Vindaloo



Although most people know this fiery stew as an Indian dish, it actually was created in the Portuguese-Indian colony of Goa. The name comes from two of the curry's key ingredients--vinho, which refers to wine vinegar, and alhos, which means garlic. The original Goan version was not as spicy, but as India adopted the dish as its own, the seasonings became hotter. Vindaloos are often made with meat, but this seafood version is pleasantly light. Customize according to your preference--just go up or down on the ground red pepper to suit your taste. Serve over white or brown rice to cut the heat.



2 teaspoons minced peeled fresh ginger
1/2 teaspoon salt1/2 teaspoon dry mustard
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 to 1/2 teaspoon ground red pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 tablespoon red wine vinegar
1 tablespoon canola oil
1 1/2 cups chopped onion
2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
1 1/4 cups fat-free, less-sodium chicken broth
2 tablespoons golden raisins, chopped (we didn't use)
1 pound medium shrimp, peeled and deveined


Combine first 9 ingredients in a small bowl. Add vinegar, stirring to form a paste; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté for 2 minutes. Stir in 2 tablespoons ginger and garlic; sauté for 20 seconds. Add spice paste; cook 30 seconds, stirring constantly. Stir in broth and raisins. Simmer, uncovered, 10 minutes. Add shrimp; cook for 4 minutes or until shrimp are done, stirring occasionally.



Yield: 4 servings (serving size: about 3/4 cup)



CALORIES 208 (26% from fat); FAT 5.9g (sat 0.7g,mono 2.4g,poly 1.9g); PROTEIN 25.3g; CHOLESTEROL 127mg; CALCIUM 87mg; SODIUM 607mg; FIBER 1.9g; IRON 3.4mg; CARBOHYDRATE 12.5g



Cooking Light, APRIL 2005

Indian Butter Chicken

OMG, this was so good. First, I made it. And it was really easy! It probably could use a little extra salt, but eh. Definitely having again.

The NI comes out to 12 points, but the WeWa Recipe Builder says 11.

Update: Garam Masala is in the spice aisle of the grocery store with the other spices (I use McCormick). If you can't find garam masala, use these seasonings: 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon ground cinnamon, 1/4 teaspoon cayenne, 1/4 teaspoon cracked dried bay leaves, and 1/8 teaspoon ground cloves

Indian Butter Chicken

1 onion (1/2 lb.), peeled and chopped
2 tablespoons chopped fresh ginger
1 fresh jalapeño chili (about 1 oz.), rinsed, stemmed, seeded, and chopped (Update: I seeded half of the jalapeno, the other half, I left with the seeds in)
Update: Add 5 cloves of chopped garlic
1 tablespoon salad oil
2 teaspoons garam masala
1 can (6 oz.) tomato paste
2 cups fat-skimmed chicken broth
1/2 cup whipping cream
1 1/2 pounds boned, skinned chicken breasts, rinsed and cut into 3/4-inch chunks
1/2 teaspoon coarse-ground black pepper
Salt (Update: use 1/2 tsp)
1/4 cup (1/8 lb.) butter or margarine
6 cups hot cooked white basmati rice
Lime wedges

1. In a 5- to 6-quart pan, combine onion, ginger, chili, and oil. Stir often over high heat until onion is lightly browned, 3 to 5 minutes. Stir in garam masala. Scrape mixture into a blender; add tomato paste and chicken broth. Whirl until very smooth. Pour mixture back into pan, add cream, and bring to a gentle boil over high heat (mixture is inclined to spatter). Reduce heat and simmer, stirring often, until reduced to 3 cups, about 5 minutes. Pour sauce into a bowl. Rinse and dry pan.

2. Mix chicken with pepper and sprinkle lightly with salt. Set pan over high heat; add 1 tablespoon butter (update: use PAM) and the chicken. Stir until chicken is no longer pink on the surface, 2 to 3 minutes. Add the sauce and simmer over medium heat, stirring often, until chicken is no longer pink in the center (cut to test), 3 to 4 minutes. Cut remaining 3 tablespoons butter (Update: use the 4 TBSP) into chunks and stir into sauce until melted.

3. Spoon chicken and sauce onto rice. Add salt to taste. Squeeze lime juice over portions.

Yield: Makes 5 or 6 servings
CALORIES 529 (32% from fat); FAT 19g (sat 9.5g); PROTEIN 37g; CHOLESTEROL 109mg; SODIUM 439mg; FIBER 2.4g; CARBOHYDRATE 57g

Sunset, MARCH 2001

Green Curry Shrimp

D made this this week. A bit on the bland side. Needed salt or something. Of course being from American Heart Association, it won't have that. I liked all the veggies...will have to figure something out. But it also wasn't spicy at all. We'll have to relook at this or find other recipes to use up the green curry paste.

Green Curry Shrimp
3/4C lite coconut milk
1/2-1 tsp green curry paste or to taste
1 TBSP canola oil
1 red pepper, seeded and thinly sliced
1 C stemmed, sliced shitake mushrooms
1 pound peeled and deveined shrimp
1 C green beans, cut into 1-inch pieces
1/2 C frozen peas
1 TBSP fish sauce
2 TBSP sliced fresh basil

In a bowl combine coconut milk and 1/2 teaspoon curry paste

In a wok or large skillet over high heat, add oil. Saute bell pepper and mushrooms for 2-5 minutes or until softened. Add shrimp, and green beans and saute for 1-2 minutes. Add curry mixture, peas, fish sauce and basil. Coer and simmer for 3 to 4 minutes or until shrimp are cooked through. Taste and adjust seasoning as desired.

Cal-185, Fat-7g, Fiber-3g

Indian-Spiced Baked Potato Cakes

These were good. D said an egg should be used to help them hold together but they were tasty. Didn't seem to fall apart once they were cooked.

Indian-Spiced Baked Potato Cakes

1 teaspoon canola oil
1/2 teaspoon mustard seeds (Dused ground mustard)
1/2 teaspoon cumin seeds (D used ground cumin)
1 teaspoon kosher salt
4 1/2 cups peeled shredded baking potato (about 2 pounds) (D used frozen hash browns)
2 tablespoons chopped fresh parsley
2 tablespoons canola oil
1/4 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
Dash of ground red pepper
Cooking spray
5 tablespoons light sour cream (used fat-free)

Preheat oven to 400°.

Heat 1 teaspoon oil in a small skillet over medium heat. Add mustard and cumin seeds to pan; cook 2 minutes or until mustard seeds pop, stirring constantly. Remove from heat. Place spice mixture and salt in a mortar; crush seeds with pestle. Set aside.

Gently squeeze potato to remove excess moisture. Combine potato, spice mixture, parsley, 2 tablespoons oil, turmeric, and peppers in a large bowl. Divide mixture evenly into 10 (1/3 cup) portions; place on a baking sheet coated with cooking spray. Flatten to 1/2-inch thickness. Bake at 400° for 16 minutes or until golden. Turn over; bake an additional 5 minutes. Serve with sour cream.

Yield: 5 servings (serving size: 2 potato cakes and 1 tablespoon sour cream)

CALORIES 257 (29% from fat); FAT 8.2g (sat 1.5g,mono 3.9g,poly 2g); PROTEIN 6g; CHOLESTEROL 0.0mg; CALCIUM 39mg; SODIUM 405mg; FIBER 4.4g; IRON 2.3mg; CARBOHYDRATE 40.4g

Cooking Light, AUGUST 2007

Tandoori-Style Chicken

So I prepped this dish and D made it. I thought tandoori was red, but this was green. We really liked it. We had it with couscous.

Tandoori-Style Chicken from the American Cancer Society

2 garlic cloves (I used 5)
1/4C Fresh Cilantro
1 jalepeno, stemmed and seeded (I sorta seeded it)
1-inch piece fresh ginger, peeled
1/2 onion, quartered
1C nonfat plain yogurt (I used 6 oz)
2 tsp ground cumin
2 tsp ground coriander
1 tsp salt
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
1 chicken, cut into 8 pieces (I used boneless skinless thighs)
1 tsp canola oil

In a food processor with the motor running, add garlic. Add cilantro, jalepeno, ginger and onion and pulse until coarsely chopped. Add yogurt, cumin, coriander, salt, turmeric and cayenne pepper and pulse to combine, scraping down sides to blend. Transfer to a bowl or zip-top bag.

With a sharp knife, slash chicken diagonally along the grain about 1/2-inch dee[ and 1 inch apart (I didn't do this). Add chicken to marinade and turn pieces to coa. Refrigerate 4 to 24 hours.

When ready to cook, preheat the oven to 450 degress. Remove chicken pieces form marinade and place in roasting pan. Drizzle with oil.
Bake for 30-40 minutes or until cooked through.

(D cooked everything in a grill pan including the marinade, which I guess can be dangerous but neither of us got sick, so all is well.)