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Friday, March 22, 2013

Margaret's Curried Chicken

Wheat Belly Blog
Margaret's Curried Chicken
Recipe provided by Margaret Pfeiffer, MS, RD, CLS

Margaret's curried chicken recipe is a great example of how spices can be used to create unique flavor combinations without resorting to sweeteners or artificial ingredients.

Serves 2
2 tsp. olive oil
1/2 tsp cinnamon
1 bay leaf
1/4 tsp. fennel seeds
1/2 tsp whole cumin seeds
1/2 cup chopped onion
1/4 cup chopped fresh tomato
5-6 cloves garlic, quartered
2 Tbsp minced fresh ginger
1/2 tsp turmeric powder
1 lb (boneless, skinless) chicken breasts
2 tsp sweet curry powder
1 tsp garam masala powder
1 cup tomato sauce (without high-fructose conrn syrup)
1/4 cup water
1/4 tsp black pepper
1/4 tsp ground cumin
1/4 tsp salt
1/4 cup chopped fresh cilantro
Heat oil in skillet over medium heat for few seconds.  Add cinnamon, bay leaf, fennel, and cumin.  Stir once.  Chop onion and tomato; quarter garlic.  Add onion to pan; sauté for several minutes until tender.  Add tomato, garlic, ginger and turmeric powder.  Cube chicken and add pieces to saucepan and continue to sauté for several minutes until chicken turns opaque.  Stir in curry powder, garam masala powder, and tomato sauce, water, black pepper, cumin and salt.  Continue cooking over medium-low heat covered for about 15 minutes, stirring occasionally.  Add cilantro.  Reduce heat to low.  Cook, covered, for about 1 minute.  
Serve over a bed of steamed spinach or other dark green leafy greens.


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