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    Chicken: Chicken Curry w/ Greens


    Source of Recipe


    realist

    List of Ingredients




    * 2 tsp ground cumin
    * 2 tsp ground coriander
    * 1 tsp ground turmeric
    * 1 jalapeno, stemed and cut in half through the stem end (more if you like it spicier)
    * cooking spray**
    * 1 onion, sliced thin
    * 4 large cloves garlic, pureed
    * 1 piece fresh ginger (1 1/2 inch), peeled and pureed or grated fine
    * 4 skinless chicken breast halves
    * 14-oz. can no salt tomatoes
    * about 1 lb. greens (I use prewashed chard that comes in a bag, optional
    * potatoes, peeled and cut into 3/4 " dice (optional)
    * 4 tbsp chopped fresh cilantro leaves

    Recipe



    The challenge of making a curry without added oil is in getting the spices hot enough to release their flavors. For this to happen, they must be heated to 400 degrees F. Otherwise, they will taste "stewed" and bland. To heat the spices, I heat a dry cast iron frying pan for several minutes (at least 5) until it is very hot. Add the cumin, coriander, and turmeric to the pan and stir CONSTANTLY for about 30 - 60 seconds until you can really smell their fragrance. Put them in a bowl, and set them aside.

    For the remainder of the recipe, it helps to use a non-stick frying pan.

    Lightly spray the pan with cooking spray**, add the onion, and saute until softened, about 3-4 minutes.

    Add the pureed garlic and ginger and saute for about another minute.

    Add the chicken, ground spices and tomatoes. Cook, stirring almost constantly, until the liquid evaporates and you are left with tomato-colored onions.

    Add 2 cups water and the jalapeno. Bring to a simmer, reduce the heat, cover, and simmer until the chicken is almost tender. If you are adding potatoes, add them now.

    If you are adding greens, put them in the pot ON TOP of the chicken mixture. Replace the lid, and let the greens steam while the chicken cooks. You can stir them into the chicken mixture after they cook or, if you have children who can't stand to have vegetables touch their food, serve them separately.

    Stir in the cilantro. Serve over rice if you have excluded the
    potatoes.

    Compatible with Body Type:
    Breakfast A-C-D-E
    Morning Snack C-E
    Lunch A-B-C-D-E
    Afternoon Snack B-C-D
    Dinner A-B-C-D-E
    Evening Snack

    This Recipe Contains: Protein B, Carbohydrate A

 

 

 

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