Monday, January 1, 2018

Curry Stand Chicken Tikka Masala

I've tried a LOT of different tikka masala recipes over the last few months because its one of my favorite dishes.  This is by far my favorite.  Macros for 200g are C10 F8 P49.  Everyone gobbled it up- only wishing I had made more!!

Curry Stand Chicken Tikka Masala
adapted from

1 onion, finely chopped
4 cloves garlic, minced
1 Tbs. ground cumin
1 tsp. salt
1 tsp. ground ginger
1/2 tsp cayenne pepper
1/2 tsp ground cinnamon
1/4 tsp ground turmeric
1/2 tsp curry powder
1-14 oz can tomato sauce
1 cup heavy whipping cream 
2 tsp paprika
1 Tbs. white sugar
4 chicken breasts, cut into bite-size pieces

Heat a large skillet over medium heat and spray with cooking spray. Cook onion until translucent, about 5 minutes.  Stir in garlic; cook and stir just until fragrant.  Stir cumin, salt, ginger, cayenne, curry, cinnamon and turmeric into onion mixture.  Fry until fragrant, about 2 minutes.  

Stir tomato sauce into onion mixture, bring to a boil and reduce heat to low.  Simmer for 10 minutes, then mix in cream, paprika and sugar.  Bring sauce back to simmer, stirring often until sauce is thickened, 10-15 minutes.  In a separate pan, coated with cooking spray, sear chicken until lightly browned, but still pink inside- about 3 minutes.  Transfer chicken and any juices into sauce. Simmer in sauce until no longer pink, about 30 minutes.  Adjust salt and sugar to taste.  I always serve Indian food with MKC's coconut rice . Sometimes, I even go nuts and get some of Trader Joe's frozen garlic naan- which my kids love- and serve that as well.  

Hot Mexican Street Corn Dip

I made this dip last night for a New Year's Party and it was a huge hit.  Its definitely a BIG indulgence, but so worth it.  Everyone loved it!

Hot Mexican Street Corn Dip

16 oz (2 blocks) light cream cheese
1/2 cup sour cream
2 cloves garlic, minced (I used the frozen garlic at Trader Joe's)
2 Tbs. Franks red hot sauce (or other wing sauce)
Juice from one lime (about 2 Tbs)
2 cups shredded pepper jack cheese, divided
16 oz. bag frozen corn, thawed (I used TJ's frozen grilled corn)
4 oz. low fat feta cheese
1 jalapeno pepper, diced (leave seeds in for more heat)
2 Tbs. red onion, chopped
1/2 cup fresh cilantro, chopped (plus more for topping)

Preheat oven to 350.  In a high-powered blender (used my Vitamix) mix the cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of pepper jack.  Blend until fully combined into a sauce.  Scoop into a large bowl and then add remaining ingredients.  Stir to combine. Pour mixture into a prepared baking dish and bake for 15-20 minutes (longer if corn isn't thawed), or until hot and bubbly.  Garnish with more cilantro, feta and hot sauce, if desired.  Serve with chips and enjoy!