This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who 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.
"Wagner, Beethoven and Hendrix might have chanced the Vindaloo but Mozart, Debussy and John Denver were probably Korma or, perhaps, Dhansak guys on a daring night. Got the picture? See you in Curry Heaven."
-Ian Anderson, Lead singer for Jethro Tull
I love Indian food and this dish is so easy. It is a single pot and all of about ten minutes prep and active cooking time. For all its simplicity, this recipe is full of flavor and at the same time is so great for you. Full of fiber but less than 500 mg sodium in a serving, this is the perfect weeknight meal.
If you like your food spicier, add a bit more cayenne pepper. This version is a bit toned down, so don't hesitate to add more, 1/8 teaspoon at a time.
The gnarly looking root comes from a plant grown in subtropical and tropical areas (most ginger in U.S. markets comes from Jamaica).
Higher quality young ginger roots are harvested in the spring and are more readily available in specialty or Asian markets. It has a thin, light tan skin and has a less woody texture than the more common mature ginger root. The trade off is that mature ginger is available in most supermarkets today.
The tougher skin of older root must be peeled off completely. Smooth skin that appears slightly moist is a sign of freshness. Ginger root will only keep for at most 2 weeks in the fridge and you can tell it's not fresh when the skin begins to wrinkle. It does freeze but with it being widely available it's best to just buy the amount that you will need for a particular recipe.
Servings = 4 | Serving size =about 2 cups
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe makes great leftovers.
|1 large||white onion (chopped)|
|1 15 ounce can||no salt added diced tomatoes|
|1 Tbsp||white wine vinegar|
|2 tsp||fresh ginger (minced)|
|1 tsp||garam masala|
|1/2 tsp||ground cumin|
|1/4 tsp||ground cinnamon|
|1/8 tsp||cayenne pepper|
|fresh ground black pepper (to taste)|
|1 Tbsp||olive oil|
|1 lbs||boneless skinless chicken thighs|
|1 1/2 lb||yukon gold potatoes (1 inch cubes, skin left on)|
|4 Tbsp||fresh cilantro leaves|
|1 1/2 cups||water|
Place the onion, tomatoes, vinegar, garlic, ginger, garam masala, turmeric, cumin, cinnamon, cayenne, salt and pepper in a blender or food processor and process until smooth.
Place the olive oil in a large skillet over medium high heat. Add the chicken and cook until well browned on all sides. Add the potatoes and cook for about two minutes, stirring frequently. Add the sauce to the pan and stir. Add the water. Reduce the heat to low until the pot is simmering. Cook, stirring occasionally, until the chicken and the potatoes are tender (about 40 minutes). Sprinkle the cilantro over the top just before serving.
Serving size = about 2 cups
Servings = 4
Amount Per Serving
|Calories 364||Calories from Fat 74|
|% Daily Value|
|Total Fat 8g||13%|
|Saturated Fat 2g||9%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 47g||16%|
|Dietary Fiber 7g||28%|
|Vitamin A 6%||Vitamin C 86%|
|Calcium 10%||Iron 23%|
|Vitamin K 15 mcg||Potassium 1351 mg|
|Magnesium 92 mg|