Do you ever have those days where you just want something with tons of flavor? You’re not even entirely sure what that flavor is; you’re not so concerned with that. You just want something that packs a big punch. I know I do. When I get that way I’m usually craving something spicy, smoky, and hearty. Those are the days I go to chili, pulled pork, or chipotle anything. But on this particular day, the old standbys just weren’t going to do. I wanted something different.
I immediately went to my World Kitchen cookbook from Williams-Sonoma. I’ve made many recipes from it and, like nearly every recipe from Williams-Sonoma, they’ve all been delicious. The Indian section was calling my name, so I thumbed through it. Nothing. Well, at least nothing that jumped at me. Then I remembered Bal Arneson, who I really enjoy watching on Cooking Channel, and I knew exactly what recipe I wanted to make.
I’d watched her put a healthier spin on an Indian classic, butter chicken, and thought it looked delicious. It was light on the turmeric, which I’ve discovered is the spice I don’t care for in Indian cooking. I was a bit hesitant to use it at all because I didn’t want to be disappointed, but I’m so glad I threw it in as called for. This dish was fantastic. Don’t let the long ingredient list fool you. This recipe was quick and easy, filling, but not heavy, and popping with big flavors–everything I’d wanted.
from Bal Arneson
2 TBSP grapeseed or olive oil
1 small red onion, chopped
2 TBSP chopped garlic
1 TBSP chopped ginger
2 TBSP tomato paste
1 TBSP brown sugar (I used dark)
1 TBSP cumin seeds
1 TBSP garam masala
1 tsp. red chile flakes
1 tsp. turmeric
1 tsp. salt
1 lb. boneless, skinless chicken breasts, cut into cubes
1/4 c. low-fat plain yogurt
1/2 c. water
rice or roti, for serving
cilantro, for garnish (my addition)
1. Put a large skillet over medium-high heat and add oil. When the oil heats, add the onion, garlic, and ginger. Cook for 4 minutes, or until the onion is golden. Add the tomato paste, brown sugar,cumin seeds, garam masala, red chile flakes, turmeric, and salt and cook 2 minutes more.
2. Add the
chicken cubes and stir well to coat. Add yogurt and water and cook,
stirring until the chicken is done, about 8 minutes. Serve, garnished with cilantro, over rice or scoop up with roti. Serves 4.