This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"If variety is the spice of life, then my life must be one of the spiciest you ever heard of. A curry of a life. -Paul Child"
-Julia Child, My Life in France
I have had Tikka Masala all over the world. The best is, by far, at a restaurant in Las Vegas (not on the Strip) called Mantra Masala. Period.
This recipe is easy and quite delicious. Because the dish is full of great spice you don't need much salt to have a great salty flavor. Serve over brown rice or lentils
This lovely spicy red powder is ground from mild to piquant peppers in the Capsicum family. The most common used to make paprika is the dried tomato pepper, which is closely related to other peppers, such as sweet peppers and jalapenos.
Paprikas on the market today come from as disparate locations as California, Spain, Chile and Hungary. It is Hungarian paprika that has become the most famous and most feel is the best quality. Cultivation began in the 17th century and the spice quickly became a staple of the Hungarian diet.
The aromatic flavor of the raw tomato pepper is between that of sweet and hot peppers. Drying and grinding creates a complex, pungent spice that is both spicy and sweet. The spice rack in your grocery store will carry a milder variety, while the spicier paprikas are found in gourmet groceries and online.
The powder is a great garnish and, when I was growing up, the main use was on deviled eggs. The true subtlety of its flavor and color is released with heating. Add the spice later in a dish, as the high sugar content will easily caramelize with direct heat.
Servings = 4 | Serving size =about 2 cups
Cooking Time = 90 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe also requires making Brown Rice
This recipe makes great leftovers.
|1 Tbsp||olive oil|
|3 cloves||garlic (minced)|
|1 Tbsp||fresh ginger (peeled and minced)|
|1 large||onion (sliced)|
|1 lb||boneless, skinless chicken thighs (cut into 1/2 inch cubes)|
|1 tsp||ground coriander|
|1/2 tsp||ground cardamom|
|1/4 tsp||ground nutmeg|
|1 tsp||garam masala|
|1/8 tsp||cayenne pepper|
|1 15 ounce can||no salt added diced tomatoes|
|1/4 cup||nonfat Greek style yogurt|
Place the oil in a large skillet over medium high heat.
Add the minced garlic and cook for about 2 minutes. Stir frequently.
Add the ginger and cook for about 2 minutes. Stir frequently.
Add the onion and cook for about 5 minutes. Stir frequently.
Add the chicken and cook for about 5 minutes. Stir frequently.
Add the coriander, cardamom, nutmeg, paprika, garam masala, turmeric, cayenne, salt tomatoes, lime juice and water.
Stir and reduce the heat until the stew is simmering.
Cook for 45 minutes.
Let cool for about 5 minutes and add the yogurt.
Serve over brown rice.
Serving size = about 2 cups
Servings = 4
Amount Per Serving
|Calories 239||Calories from Fat 74|
|% Daily Value|
|Total Fat 7g||13%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 15g||4%|
|Dietary Fiber 2g||12%|
|Vitamin A 7%||Vitamin C 26%|
|Calcium 10%||Iron 16%|
|Vitamin K 8 mcg||Potassium 646 mg|
|Magnesium 55 mg|