Recipes

Clean Eating Butter Chicken

I took a picture of my food for you, you are welcome. It was literally a few seconds before I piled a lob of wilting spinach on top and started to eat it. Not posed at all, you even have a few strands of rice almost falling off the plate and my fork in there waiting to be eaten. #keepinitreal.

So this is a recipe from my clean eating magazines that I have saved. I want to keep our eats at home fresh that way we don’t get into a rut of Taco Tuesday, Chicken Wednesday, Burger Thursday and so on. You get the point I’m sure. Once a week I’m going to try something completely new going forward, I’m hoping to post them on here, even if they are ugly and nasty. Week one was Butter Chicken, I chose that to ease Sean into trying new things. The ingredients seemed harmless, just a few spices, tomatoes, chicken and rice. Worst case is he had nuggets in the freezer.

My opinion is this is an average dish. A little less “Indian” than I was hoping for but on the flip side it was SO easy that I’ll take the lack of spices. Sean didn’t love it and he didn’t hate it. Huge win for the first time he had eaten something Indian. He wanted a tortilla to wrap it up into a burrito but we didn’t have any. Guy loves his Tex Mex!

Butter Chicken

Ingredients

  • Basmati Rice
  • 3 TBS Butter
  • 1 Yellow Onion – Chopped
  • 1 1/2 tsp Ground Cumin
  • 1 tps Ground Turmeric
  • 1 tsp Curry Powder
  • 1 tsp Ground Coriander
  • 1 1/2 Cups Crushed Tomatoes – I used one 14oz can
  • 1/2 Cup Chicken Broth
  • 1/2 Cup Plain Yogurt – Recipe says fat free will not work…I tend to agree since this dish lacks fats
  • 1 lb Chicken Breast – cut into 1 inch chunks
  • 2 tsp Garam Masala
  • 1 tsp Olive Oil

Directions

Cook your rice according to the package directions. Warning, most basmati rice that I have found require some sort of soaking before. Plan this into your time! I soaked mine and went for a run then came back and made dinner. While rice is cooking, in a large saucepan on medium-high heat, melt butter. Add onion and sauté, stirring frequently, until softened and just beginning to brown, 4 to 5 minutes. Add cumin, turmeric, curry powder, and coriander, stirring constantly until fragrant which for me was about 30 seconds. Add tomatoes and broth and bring to a simmer. Reduce heat to medium-low and simmer until it thickens a little, 10 to 12 minutes. Remove from heat and stir in yogurt. Put on a warmer burner to keep it hot or cover it and set aside. In a large bowl combine your olive oil, garam masala and chicken chunks and toss to evenly coat. Mist a large skillet with some cooking spray or put a touch of olive oil in there and heat on medium-high. Add chicken and cook, stirring frequently, until chicken is lightly browned and no longer pink inside, 8 to 10 minutes. Add the sauce and stir to coat, serve with the rice.

I also wilted a package of spinach to have a little more veggie power in our dinner and let Sean pick how much rice and how much chicken to have so I didn’t serve it for him. Up to you though! That is it, nice and easy and a pretty healthy mid week meal.

*This is not my recipe, it is from the Clean Eating Magazine March 2014

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