Well it’s the New Year and that means a new fresh start! For most people a new years resolution is to eat healthier or loose weight and for many that means cutting out the foods they love. You could do that and stick with boring salads or diet fad shakes, OR you can think of your favorite foods you order out, look up ingredients and recipes on them and just simply replace high caloric/sugar ingredients with less fatting ingredients. I love to take recipes that seem difficult and fattening and make them easy to cook and healthy.
Now, Indian food is not my forte, but that doesn’t stop me from trying out recipes and experimenting with the flavors. On special occasions I LOVE to sit down at an Indian restaurant and order a big bowl of curry and white rice! And you may think that it isn’t that bad for you and its not. But with curries having large amounts of sugar and calories from the coconut milk and meats usually consisting of dark, bone in meat, a dish can range from several hundred calories to a thousand! With my recipe I have used lite coconut milk witch is less than half the calories and sugar per serving than the regular coconut milk, also using white chicken meat cuts fat significantly. Naturally, the spices used in Indian cuisine remain beneficial, for example,
Coriander treats high cholesterol levels, anemia, digestion, menstrual pain, skin disorders etc. Curry powder serves to purify the blood, also stimulating new blood tissue. Cumin is extremely good for the digestive system and related problems, and all 3 of these spices aid in metabolism. Coconut milk contains many vitamins, minerals and electrolytes, which give you energy through out the day. Plus, with a recipe like this you can pretty much add any veggie you like, and it will be fresher and better than ordering out.
Chicken Masala Curry
2 tbsp vegetable oil
2 large onions, chopped
4 garlic cloves, smashed and chopped
1 piece fresh gingerroot, about 2 inches long, peeled and chopped
3 tbsp curry powder
1 tbsp fresh cumin
1tbsp fresh coriander
4 tbsp tomato paste, about one whole small can
1 can lite coconut milk
1 zucchini, sliced
2 large carrots, peeled and sliced
2 chicken breasts cooked and cubed.
Heat the vegetable oil in a large pot.
Cook the onions over medium heat until softened.
Add garlic and ginger; continue to cook until fragrant and softened.
Remove from heat; add Curry powder, cumin, and coriander. Stir until mixed, and then add tomato paste.
Add 1-cup water into the pot. Blend with an emersion blender (or regular blender) until smooth.
Add vegetables, cover, but allowing a little steam to release, and cook for at least 30 minutes on low, but no more than an hour. Stir in coconut milk. Add chicken pieces, stir and serve with healthy brown rice.