I can eat healthy too. See?!
Lately, I have been feeding your eyes food that makes you gain weight just by looking at it. I made the Peanut Butter Brownie Cheesecake and Apple Beer Cupcakes, just to name a couple. Now, I thought I’d slow the high calorie train down by giving you a recipe that is going to help you burn off some of the calories and get you back on the right track.
I am not a big fan of Indian food. That is not to say that I completely dislike the cuisine. The thing about Indian food for me is that its heavy. Very heavy. If I eat Indian food for lunch it just sits in my stomach making me full for the rest of the day. Do you experience the same thing or am I alone in this? I do like Nann, Tandori Chicken, and there is this chickpea dish that I had before that was pretty good. I think they call it Masala. Not sure. The first Indian dish I tasted was Chicken Curry. It was very spicy but very good. I still day-dream about that dish to this day. However, it wasn’t the healthiest Indian dish. It was with white rice, coconut milk, and a bunch of other stuff, I’m sure. I cam across this chicken curry dish in a magazine so I figure I would make it and “doctor” it up a bit and it came out pretty good. I ate two days in a row and it was healthier. This dish is great to eat if you are trying to watch what you eat. Now that I am trying to bring back some balance to your diet, you can’t be too mad at me about the desserts, right?
- 1 tbsp. olive oil
- 1 medium onion, chopped
- 1 tbsp. curry powder
- 2 garlic cloves, minced
- 2 tsp. ginger, minced
- 1 jalapeno, unseeded and chopped
- 15 oz. can diced tomatoes
- 15 oz. can chickpeas, rinsed and drained
- 8 oz. chicken breast, cooked and diced
- brown rice, cooked
- garnish, chopped cilantro and/or green onion
- Warm the tbsp of olive oil in a large saute pan and begin to cook the onion for 3-5 minutes. Add the curry powder, garlic cloves, ginger, and diced jalapeno and cook for 2 more minutes.
- Add the diced tomatoes and its juices, the chickpeas, and the chicken breast. Cook for 10 to 15 minutes. Serve over cooked brown rice and garnish with cilantro and/or chives.