Over the last few months, I’d been struggling with my cravings for oily/savory foods such as pizza (YUM!), french fries (double YUM), etc – the list goes on! It was to the point where I would overly indulge over the weekend – think 2 slices of pizza one night and then a carb-loaded day with an additional cheat meal. Not good for the body or trying to lean out. Great for my taste buds and self-pity though. However, since I’m all about holding myself accountable for eating junk resulting in losing lean muscle mass and gaining fat, it was about time I started learning how to make more flavorful dishes.
My dear husband reminded me about how lots of Indian dishes aren’t bad for you as they are filled super healthy ingredients such as turmeric, ginger, garlic and tomatoes. However, I was pretty apprehensive about cooking anything Indian as it seemed like only something my mothers or grandmothers could do. But, I figured I’d give it a try and, after a few failed attempts and upset stomachs, I finally got the hang of it (by “it”, I mean a couple of dishes)! So, here’s my first successful Indian dish, which, coincidentally, is also the husband’s favorite dish: Karahi Chicken.
Karahi chicken is, essentially, chicken cooked with tomatoes and spices. This recipe makes the sauce pretty spicy, so you can remove the ground red chilies (mirchi) and reduce the amount of whole green chilies added. You can get the pastes, mirchi, and garam masala (and any Indian spices you’d need) from most grocery stores, however, I recommend going to an Indian grocery store as it will be A LOT – I mean A LOT – cheaper. The great part is that they last awhile 🙂
- Extra virgin olive oil for cooking
- 3-4 tomatoes skinned and chopped (I chopped them into quarters and didn’t skin them because I’m lazy like that!)
- 1.5 lbs boneless and skinless chicken breast (free range, non-medicated) cubed
- 1 tsp garlic paste
- 1/2 tsp ginger paste (I just used 2 tsp of a garlic and ginger paste mix)
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 3-4 green chilies (make it 1 or 2 if you don’t like spicy food)
- 1 tsp garam masala
- *1 tsp ground mirchi (ground red chilies) – optional
Makes 4 servings
**Note: if you decide to double the recipe, don’t double the tomatoes! It’ll be really watery. Just add 1 or 2 more and some water, if it’s still too dry! Actually, you might not want to double the green chilies either. Just add 1 or two more of those as well.
I put everything except the chicken into a big pot over the stove and let it heat on high for a minute or two. Next, I added the chicken and turned the heat down to medium and just let it all cook together.
Basically, you let it cook until the chicken is cooked and the water from the tomatoes turns into a sauce.
If you find it to be too dry, add a little bit of water; if it’s too wet, put it on low and let it simmer – this will let the water evaporate and thicken the sauce into a paste without overcooking the chicken.
I ate it on top of kale for one of my meals at work. SO. DELICIOUS!