1 to 1 1/2 lbschicken thighs
1/2 tbsp ghee
1 large onion, sliced thin
3 cloves garlic, minced
1 tbsp oil
1-inch piece whole ginger, peeled and grated
2 tbsp tomato paste
2 tbsp garam masala
1 tsp tumeric
2 tsp coriander
1 tsp cumin
1/2 tsp cayenne pepper
1/4 tsp cardomom
2 tsp salt
1 (28-ounce) can diced tomatoes
3/4 c coconut milk
Fresh cilantro, chopped
2 cups cooked rice, to serve
On saute mode, heat oil and add onions and garlic until softened. Add spices and cook until fragrant. Stir in tomatoes and coconut milk, add chicken. Cover and cook on low for 6 hours. Top with Cilantro and serve over rice.
Serves 4 – 6.
This is a quick and delicious lunch idea.
- 3/4 c plain yogurt
- 3/4 c mango chutney
- 2 TBSP fresh lime juice
- 2 tsp mild curry powder
- 4 c shredded chicken
- 2 scallions, thinly sliced
- 1/2 cup cilantro leaves, coarsely chopped
- salt and freshly ground pepper
- 1 cup baby arugula leaves
- 4 brioche rolls or other rolls, split
In a food processor, pulse the yogurt, chutney, lime juice and curry until blended but not completely smooth. Scrape the mixture into a medium bowl, add the shredded chicken, scallions and cilantro and toss well. Season with salt and pepper.
Lay the arugula on the rolls, spoon the chicken salad on top and serve.
This week I went Indian for meatless Monday. The leftovers are amazing!
3 TBSP garam masala
1 tsp ground turmeric
3/4 tsp salt
1/4 tsp crushed red pepper
14-ounce packages firm tofu
1 large onion, halved and sliced
1 large red bell pepper, quartered and sliced
1 TBSP minced fresh ginger
2 cloves garlic, minced
1 TBSP flour
1 28-ounce can diced tomatoes
1/3 c half-and-half
Combine garam masala, turmeric, salt and crushed red pepper in a small bowl.
Cut tofu into 1-inch cubes and blot dry with paper towels. Toss the tofu in a medium bowl with 1 tablespoon of the spice mixture.
Heat 1 TBSP oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned, 8 to 10 minutes. Transfer to a plate.
Add the remaining 2 tsp oil, onion, bell pepper, ginger and garlic and cook, stirring often, until starting to brown, 5 to 7 minutes. Add flour and the remaining spice mix; stir until fragrant and coated, about 1 minute. Add tomatoes, bring to a simmer and cook, stirring often, until the vegetables are tender, 3 to 5 minutes more.
Return the tofu to the pan; cook, stirring, until heated through, about 2 minutes. Remove from heat and stir in half-and-half.