Tuesday, March 16, 2010

Indian Butter Chicken

Weight: 154 lbs. (steady as she goes...)

Okay, so I've been slacking in the blog world and perhaps slacking in the kitchen... you know when you have a week off and you have all these plans and then you just.... don't do any of it? Yeah.. that's me! But now that spring break is over and the days are getting longer. I feel ready to take on the world!

Things are pretty good in the body department. I am feeling great and looking pretty good too. I haven't noticed a whole lot going down on the scale but I definitely can see improvement! I had the most intense cardio boxing sesh yesterday and then hit up the Wii for some EA Active. I am one hurting unit today.

I realize I haven't done any chicken recipes and that is because... we don't really eat it! It's pretty hard to move over to white meat when you buy bison by the animal from your in-laws. It's also pretty expensive because it is one of the things that I cannot buy non-organic. 
After watching Food Inc. and The Future of Food (both available at your local library!) meat is a non-negotiable organic item in this household! I found some less expensive chicken thigh the other day and decided to whip something up with it!

Indian Butter Chicken
Adapted from Eat, Shrink and Be Merry

2 tbsp butter
1 medium chopped onion
2 tsp minced garlic
1 tbsp grated gingerroot
1 1/2 tsp chili powder
3/4 tsp ground coriander
3/4 tsp ground turmeric
1/2 tsp cinnamon
1/2 tsp cumin
1 can (796mL) drained diced tomatoes
1 1/2 cups reduced-sodium chicken broth
1 tbsp brown sugar
1/4 tsp fresh ground pepper

4 chicken thighs (or 3 chicken breasts or 1 whole rotisserie chicken, skin removed), cut up

1/3 cup light sour cream (no fat free!)
1 tbsp natural peanut butter

  1. *if you are using raw chicken*                                 In a deep, large skillet or soup pot heat 1 tsp oil over medium-high heat. Add chicken and cook until cooked through, about 10 minutes. (I added roasted garlic and peppers seasoning to the chicken). Place chicken on a plate and set aside.
  2. Melt butter in the same deep, large skillet or soup pot over medium heat. Add onions and garlic. Cook, stirring often until onions are tender, about 5 minutes. 
  3. Add gingerroot, chili powder, coriander, tumeric, cinnamon and cumin. Cook 1 more minute. 
  4. Add drained tomatoes, broth, brown sugar and pepper. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally. 
  5. Transfer half of the sauce to a blender and puree until smooth. Return puree to pot with remaining sauce. Mix well and stir to heat over low heat. Stir in chicken. Cook until chicken is heated through. 
  6. Remove from heat. Add sour cream and peanut butter. Stir to combined. 
  7. Serve with hot basmati rice, if desired.
Makes 5 servings.

The Spicy Line Up

The Skinny (without rice)
Calories: 297;  Total fat: 10.5g;  Carbs: 18g;  Fiber: 4g;  Sodium: 250mg;  Protein: 33g

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