North Indian Style Chicken

North Indian Style Chicken
Recipe inspired by Sunset Magazine
Makes 4 Servings

3 tbsp olive oil
1/2 tsp turmeric
1/2 tsp cayenne
1 large onion, chopped
8 ounces mushrooms
2-in. piece fresh ginger
1 tbsp minced garlic
2 tsp each ground coriander and cumin
2 tsp kosher salt
1 ½ pound boned, skinned chicken thighs, cut into 1-in. chunks
1 14-oz. can diced tomatoes
5 - 10 oz. baby spinach
8 tbsp cilantro
1 tbsp fresh lemon juice (1/2 of lemon yields)

In a large pan, heat oil over medium-high heat. Add onion and mushrooms and cook, stirring often, until lightly browned, 5 to 7 minutes. Meanwhile, mince ginger. Add ginger, garlic, turmeric, cayenne, coriander, cumin and salt to pan; sizzle a few seconds. Add chicken and cook, stirring often, 3 minutes, or until no longer pink on the outside. Add tomatoes and simmer, covered, 8 minutes. Stir in spinach and simmer, covered, until wilted, about 3 minutes. Meanwhile, chop enough cilantro to yield 1 cup. Stir into pan, along with lemon juice.

Nutritional Information (per serving): 389 calories, 17 carbs, 19 fat grams and 39 protein grams.

Review: WOW. First of all, chicken thighs are awesome. I've never cooked with them as I've always gone for lean meats, but with paleo, fattier meats are on the menu! This dish made me not even miss the carbs - I loved all of the flavors, the spicy sauce, the mushrooms - just a great dish. I could easily see having this over cauliflower rice next time - having some "rice" would be great!

Slowcooker Chicken, Chickpea & Potato Curry

Slowcooker Chicken, Chickpea & Potato Curry
Adapted from allrecipes.com
Makes 6 Servings

22 oz. chicken (frozen or raw)
1 tbsp canola oil
2 cups carrots, sliced 1/4 inch thick
1 onion, sliced
1 tbsp minced garlic
2 tbsp curry powder
1/2 tsp cayenne pepper
1/2 tsp turmeric
1 can diced tomatoes (not drained)
4-5 red potatoes, quartered (24 oz.)
2 cans chickpeas, drained and rinsed
2 cups vegetable stock
1 bay leaf
1/2 cup light coconut milk

Spray slowcooker with cooking spray. Add chicken. Heat oil in a pan over medium. Add garlic. Stir constantly for 30 seconds until fragrant. Add carrots and onion; sauté 3-4 minutes. Add spices and tomatoes to the pan. Continue to cook for an additional 2 minutes or until the spices become fragrant. Remove from heat and pour into slow cooker. Add potatoes, chickepeas, vegetable stock and a bay leaf. Set slow cooker on high for 3 hours. Add milk and continue to cook for 15 minutes. Remove bay leaf before serving.

Nutritional Information: 409 calories, 51 carbs, 7 fat grams and 33 protein grams.

Review: So hearty! This is a great, filling recipe that reheats very well. I loved the use of potatoes - I don't use them enough! And the shredded chicken tasted wonderful. For more spice, simply add red pepper flakes - it had enough for me as is, but Austin added a bit to his!  For the carrots, I used pre-cut match sticks - less work! Everything else was pretty much ready to go - just add to the slowcooker and walk away. I also liked that it made 6 servings - and the nutritionals were right in line with my goals for meals.

Slow Cooker Coconut Chicken Curry

Slow Cooker Coconut Chicken Curry
Makes 4 Servings
Adapted from Salt & Paprika

½ cup onion
1 small green bell pepper, seeded & quartered
½ tbsp minced garlic
1 small can tomato paste
1 can light coconut milk
1 ½ tsp salt
1 tbsp curry powder
1 tbsp Garam Masala
1 pounds chicken breasts, cut into big chunks
Salt & pepper
1 tbsp water
3/4 tbsp cornstarch
4 servings jasmine rice, cooked per package instructions

Place onion and bell pepper into a food processor. Process until finely chopped. Add in garlic cloves, tomato paste, coconut milk, salt, curry powder and garam masala, then process until smooth. Season chicken with salt and pepper. Combine with sauce and cook in a crockpot on low for 4 hours. After 4 hours, stir water and cornstarch together then add into the crockpot. Keep the lid cracked and cook on high for 10-15 minutes. Serve over a bed of rice.

Nutritional Information: 419 calories, 49 carbs, 9 fat grams and 31 protein grams.

Review: Okay, this is officially the best curry I've ever made. And probably one of the easiest too. Austin is a fan of thick curry, but that's still has a lot of sauce. A lot of curries are thick, but not saucy, or are saucy but thin. This one is PERFECT. And it has so much flavor - the garam masala with the curry powder adds a lot, and it's not too spicy (although you could make it spicier by slow cooking it with some dried red chiles.) It also had a nice creamy consistency; it tasted like it was cooked with whipping cream even though it wasn't. Next time I plan to double the recipe and freeze half of it - I have no doubt it will reheat fabulousness. If you want to try an Inidian recipe or a slow cooker one I strongly suggest this one - and yes, it's too bad it's not prettier in photos! :( **Edited to add: we froze half in a plastic container and a week later, just made rice and defrosted it - awesome!

Indian Chicken and Spinach Curry

Indian Chicken and Spinach Curry
Recipe adapted from Food and Wine Magazine/Cooking Light
Makes 4 Servings

1 tsp canola oil
½ cup onion, diced
2 tsp minced garlic
1 tbsp minced ginger
1 tbsp cumin
1 tbsp coriander
½ tsp paprika
1 tsp salt
2 jalapeno peppers, seeds and ribs removed, minced
½ cup tomatoes, diced
½ cup heavy cream
¼ tsp cinnamon
1 cups water
3-5 oz. spinach
1 pound boneless, skinless chicken breast, cut into strips
1 cup basmati rice

Cook rice per package instructions. In a large pan, heat oil over low heat. Add onion and cook for 3 minutes. Add garlic and ginger; cook for another 2 minutes. Stir in cumin, coriander, paprika and salt. Cook 1 minute, then stir in jalapenos, tomatoes, cream, cinnamon and water. Add spinach, then cover, reduce heat and simmer for 5 minutes. Remove lid, stir in chicken, cover again and simmer for 10 minutes until chicken is no longer pink.

Nutritional Information: 410 calories, 44 carbs, 12 fat grams and 31 protein grams.

Review: WOW!!! We loved this one - had a lot of fire with the jalapenos and the cream just really made it taste super sinful and "restaurant-like" per Austin. It tasted almost Thai like, but of course without the coconut taste from coconut milk since it used heavy cream instead. We loved it over the basmati rice, and the chicken was super tender from being cooked in the sauce. Use as much spinach as you like - I stuck on the low side because I worry about it's strong flavor's impact. But honestly, it blended so well and just added great, filling protein - yay! This dish is an absolute keeper - there is nothing I would change!

P.S. I apologize in advance for the not-so-fabulous pic - I left my camera at work and had to use a low-pixilated one! :(

Chicken Vindaloo

Chicken Vindaloo
Recipe adapted from a Cooking Light.com recipe
Makes 4 Servings

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
2 tbsp minced fresh ginger
1/4 cup rice vinegar
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground cardamom
2 tsp chili paste
1/4 tsp ground cinnamon
1 tbsp minced garlic, jarred
4 tsp canola oil
1 cup diced onion
1 yellow bell pepper, cut into strips
1/2 cup fat-free, less-sodium chicken broth
3/4 tsp salt
1 tbsp cornstarch
2 tbsp water
1/4 cup chopped cilantro
1 cup basmati rice (dry)

Combine first 9 ingredients (through garlic) in a zip-top plastic bag. Marinate in refrigerator at least 4 hours, turning occasionally. Heat oil in a large skillet over medium-high heat. Add onion; sauté 4 minutes. Add chicken mixture and bell peppers; sauté 5 minutes or until chicken is thoroughly browned on all sides. Add broth and salt; simmer, uncovered, 12-15 minutes. Combine cornstarch and water in a small bowl; stir well. Add cornstarch mixture to chicken mixture; simmer 2 minutes until sauce thickens. Stir in cilantro. Divide rice into 4 servings (each 140 grams). Divide chicken mixture and serve over rice.

Nutritional Information: 375 calories, 48 carbs, 7 fat grams and 31 protein grams.

Review: AMAZING. I mean it -that cardamom work was absolutely worth it and yes, I think it helped make the recipe. This dish has SO much flavor, and even tasted better second day, which we didn't think was possible. It's strong, not spicy, and really had a lot of focus on ginger, which I happen to love. I will absolutely make this again! And next time, i'll toss in some red pepper too (it called for it but I didn't have it so yellow it was!). I seriously can't believe the stats on this dish - it had enough flavor and 'soupiness' to where i'd easily assume it had at least double the calories and fat!

Whole pan

Chicken Curry in a Hurry

Chicken Curry in a Hurry
Recipe adapted from Cooking Light recipe
Makes 4 Servings

2 tsp olive oil
½ cup yellow onion
2 tsp curry powder
½ cup fat-free plain yogurt (fage 0%)
¼ cup heavy cream
½ tsp kosher salt
¼ tsp pepper
1 pound chicken, cooked in salt and pepper and shredded
3 cups white rice, dry
¼ cup cilantro leaves, roughly chopped

Heat the oil in a large skillet over medium-low heat. Add onion and cook, stirring occasionally, for 7 minutes. Sprinkle with curry powder and cook, stirring, for 1 minute. Add yogurt and cream and simmer gently for 3 minutes. Stir in salt and pepper. Remove from heat. Divide the rice (and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.

Nutritional Information: 464 calories, 60 carbs, 8 fat grams and 30 protein grams.

Review: YUM! This one wasn't as good as the tikka masala I made the same night, but hello - it was 'in a hurry' so obvi a lot less went into it. Also, they're so different, this is a yellow, curry powder-based sauce whereas that was a red/tomato-based sauce. I did think this has a lot of flavor - the onions came out nicely at the end and the sauce, while there wasn't a lot, was thick and easily covered all of the rice and chicken once stirred. I will definitely have this and won't change a thing - i'm also so glad I was able to use heavy cream, but still have the recipe around 450 calories - YUM!

Chicken Tikka Masala

Chicken Tikka Masala
Recipe adapted from My Bizzy Kitchen
Makes 4 Servings

1 pound boneless, skinless chicken breast, diced
6 oz. Nonfat, Plain Greek Yogurt, divided (Fage 0%)
1 tbsp lemon juice
4 tsp ground cumin, divided
1 tsp ground cinnamon
1 tsp cayenne pepper
1 tsp black pepper
1/2 tsp table salt
1 tbsp light canola butter
1 tsp minced garlic, jarred
2 tsp paprika
1/4 tsp curry powder
6 dried red chiles
1 14-oz. can tomato sauce
1 small jalapeno, cut in half, seeded and finely diced
1/4 tsp Sriracha Chili Sauce
3 cups rice

Mix 3 ounces of yogurt with chicken, lemon juice, 2 tsp. cumin, cinnamon, cayenne, salt and pepper. Let sit for an hour. Melt butter and add jalapeno pepper. Cook for about 5 minutes. Add remaining 2 teaspoons cumin, paprika, garlic, curry powder, sriracha sauce and stir for 2 minutes, until fragrant. Add chicken and cook for five minutes. Add tomato sauce and chiles and simmer for 15 minutes until chicken is fully cooked. While simmering, cook rice per package instructions. Remove chicken from heat, stir in remaining 3 ounces of Greek yogurt. Divide rice into four servings. Top with chicken and garnish with cilantro.

Nutritional Information: 458 calories, 58 carbs, 8 fat grams and 40 protein grams.

Review: So this was the most involved Indian recipe I've ever made in the fact that I felt like I was using real Indian ingredients- I had to go to an Indian grocer for the red chiles! The recipes makes a lot of sauce - easily enough for each serving to have 3/4 cup. I liked how much it made, and it wasn't soup, but it wasn't thick either - perfect really! The yogurt mix in at the end really cooled it down, but it was still very spicy! We have decided that this is my best Indian recipe ("by far" Austin said - I tried to not be offended. hehe). There isn't one thing I would change and can't wait to eat it again - it even reheated VERY well at lunch today! So if you're up for thick red curry with a kick - go for this dish!

Chicken Shawarma

Chicken Shawarma
Recipe Adapted from Cooking Light
Makes 4 Servings

Chicken: 2 tbsp lemon juice, 1 tsp curry powder, 2 tsp olive oil, ¾ tsp salt, ½ tsp cumin, 2 tsp minced garlic, 1 pound chicken, diced.
Sauce: 1 small container 0% Fage yogurt, 1 ½ tbsp tahini, 2 tsp lemon juice, ¼ tsp salt, ½ tsp minced garlic
Also: cooking spray, 4 pitas, 1 cup lettuce, 8 tomato slices
Options: 1 cup couscous OR 1 large pita

Combine first six ingredients in a bowl. Add chicken to bowl. Let it sit at room temperature for 20 minutes. To prepare sauce, combine all ingredients stirring with a whisk. Cook chicken over medium heat in medium pan sprayed with nonstick cooking spray, 4 minutes on each side until no longer pink.
Pita Option: Place pitas in toaster; cook for 1 minute or until lightly toasted. Place 1 pita on each of 4 plates; top each with ¼ cup lettuce and 2 tomato slices. Top each serving with a quarter of the chicken pieces and sauce. (to make it easier to eat – spread sauce on pita with the back of a spoon, then top with lettuce, tomato and chicken so they “stick” to the pita).
Couscous Option: Cook couscous per package instructions. Divide couscous across 4 plates. Then serve lettuce, tomato, chicken and sauce alongside it.

Nutritional Information (couscous option): 475 calories, 61 carbs, 7 fat grams and 39 protein grams.
Nutritional Information (pita option): 434 calories, 53 carbs, 7 fat grams and 39 protein grams.

Review: I really liked this light recipe. I tried it hot and cold (with the pita) and both were good. I preferred it cold and made it like an Indian Pita Pizza with the sauce as the base so the ingredients would stick – very good! My sauce mix was 200 grams total, so if you weigh it’s 50 grams of sauce on each one. This is a keeper. It was good with couscous as well – but not as filling to me.

A pic of it with the sauce on bottom and "toppings" above it!

Easy Madras Chicken Curry

I used a new product from Whole Foods, seeds of Change Madras Simmer Sauce .

1 pound chicken, diced

3 cups rice

3-4 tbsp diced cilantro

1 jar Seeds of Change Madras simmer sauce

Add chicken to a pan sprayed with nonstick spray. Cook for about 7-8 minutes until no longer pink. Then pour the whole bottle in, stir it a bit and cover for 10 minutes. While covered, cook rice in the microwave and divide into 4 servings. Then top rice with the cooked curry/chicken mix and sprinkle with fresh cilantro. Voila! Curry in 15 minutes tops!

Nutritional information: 424 calories, 62 carbs, 5 fat grams and 27 protein grams.

Review: AMAZING - it tasted super fresh even though clearly it had no fresh veggies in it. I could see tossing in some red bell pepper, onion or tomato if you wanted to, but it's really great on it's own. I know making your own sauce is preferable, but with this at only $4 that's $1 per serving so pretty sweet! We'll be buying this item again for.

Here is my picture again in tupperware:

Here's the 4 tubs it made - 2 mixed and 2 non-mixed! (I like to mix the ones i'm going to refrigerate - it keeps the rice from getting dry)

Easy Tikka Masala

Easy Tikka Masala
Makes 4 Servings

16 oz. chicken, defrosted and diced
3 cups white rice
½ tbsp canola oil
1 jar Patak’s Tikka Marsala Curry Sauce
Fresh cilantro (for garnish)

Cook rice in microwave per instructions. Set large pan over medium heat with nonstick cooking spray. Add canola oil and chicken. Cook for 5 minutes or until browned. Once browned, stir in the bottle’s contents and simmer for 15 minutes. Stir occasionally. Serve over rice with fresh cilantro on top.

one serving - sorry for the odd pic, it was inside a plastic tub! I was SO hungry that I just ate it out of here! LOL

Nutritional Information: 440 calories, 60 carbs, 6 fat grams and 28 protein grams.

Review: Loved it! We especially liked how saucy it was for something that was relatively low calorie. It was very flavorful, no need to add anything really, although the cilantro added a nice touch. Super tangy, I could even see adding some yogurt to calm it if you wanted (low calorie calmer). And at only $3 a bottle for 4 servings, it was an inexpensive, easy dinner. We’ll be making it again!

Chicken Bharta

Adapted from the Fitnessista

Chicken Bharta

Makes 4 Servings

2 tbsp canola oil
1 tsp ground cumin
1 medium onion, diced
1 tsp minced ginger

1 tsp minced garlic
1 tbsp curry powder
1 tomato, thinly sliced
1/2 cup fage 0% yogurt
1 jalapeño pepper, finely diced
1 tsp salt
1/4 cup cilantro, finely chopped

3 cups white rice, divided

Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender. Mix ginger, garlic, curry powder and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in raw chicken and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Begin cooking white rice per instructions. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve. Serve over white rice.

Nutritional Information: 456 calories, 58 carbs, 9 fat grams and 30 protein grams.

4 little servings - yay!

Review: Wow. I really loved the heavy curry flavor in this sauce mixed with the creamy yogurt and fresh tomatoes and onions. It was very flavorful. I will say that it wasn't super saucy (if you like your rice drowning in curry you won't find that in this recipe). To me though, it was plenty of sauce and definitely carried through.

Indian Chicken Curry

Adapted from Fitnessista

Indian Chicken Curry

Makes 4 Servings

16 oz. chicken, diced
½ cup Trader Joe’s Curry Simmer Sauce
½ tsp cumin
½ tsp coriander
½ tsp cayenne pepper
½ tsp sea salt
1 tsp curry powder
1 can diced tomatoes, drained
1 cup basmati rice*

Heat chicken on medium heat for about three minutes, then add all spices. Stir until chicken is almost cooked, about 3-4 minutes, then add the tomatoes and simmer sauce. Let it simmer for about 10 minutes, then add to rice. *to cook rice – I added 1 cup rice and 2 cups water to a shallow sauce pan. Once boiling, I reduced to simmer, covered it, and cooked for 20 minutes.

Nutritional Information: 335 calories, 46 carbs, 3 fat grams and 31 protein grams.

Review: We really liked it! I loved the flavors and thought it was so filling, especially for how low the calories are (relative to some of my other dishes). I’m definitely going to make it again, and want to add carrots or cauliflower – a veggie!