Spice Up Your Life

Happy Wednesday friends! The weather has been stunning these past few days so I've been taking advantage of working out outside and making sure to get in some rays when possible. Saturday we were at a backyard party and luckily got a little sun kissed. This week I've been cooking away and decided on experimenting with some Indian cooking. I absolutely love Indian food, but its been tricky finding a good one out on the Island, so I figured I'd bring India into our very own kitchen.

This recipe for skinny chicken tikka masala involves a handful spices, so make sure you have them handy before you start cooking away :) Here is what you'll need to get started:

Cut your chicken breast into cubes and season with salt and pepper. Make sure to use a large pan because you will cook everything in the same pan throughout. Heat a tablespoon canola oil. While your oil gets hot, whisk together all of the necessary spices. Toss your chicken in your pan and brown for about 7 minutes on both sides.

Once your chicken is browned, remove from the pan and place in a bowl covered with foil to keep warm and juicy. Add the remaining 3 tablespoons of oil and brown your chopped garlic cloves and diced onion until they are nice and soft. I cooked for about 5 minutes. Once soft, take your diced carrots and jalapeno and sautee in your pan. Cook together for another 10 minutes until your carrots are tender. You'll then add your thawed cauliflower and chicken back into the pan. 

Cook together for a bit to make sure all of your veggies and chicken are married together. Once that is done, add your tomato paste and your Gama Masala (spices). Season with some salt and pepper. Stir all together until everything is combined and then add your diced tomatoes. Simmer for a good 10 minutes and make sure everything is blended. I then added one can of lite coconut milk, covered and let simmer for another 10-15 minutes. Serve over brown rice or on its own.

Ingredients: 

• 4 tablespoons sesame, sunflower, or canola oil
• 1 pound skinless, boneless chicken breasts, fat trimmed and cubed
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 small carrots, diced
• 1 jalapeño pepper, finely diced
• 12 ounces frozen chopped cauliflower florets, thawed
• 1½ tablespoons tomato paste
• Garam Masala (see recipe below)
• 15-ounce container diced tomatoes
• 1 can of lite coconut milk
• salt and freshly ground black pepper

For the Garam Masala:

• 1 teaspoon ground cumin
• 1 teaspoon cinnamon
• 1 teaspoon paprika
• 1 teaspoon turmeric
• ½ teaspoon ground ginger
• ¼ teaspoon ground coriander

Directions: 

To a bowl, add all the spices listed above for the Garam Masala. Stir until well combined, and set aside. Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat. Season the chicken with a pinch of salt and pepper and sauté the chicken until golden brown, about 5-7 minutes. Transfer chicken to a bowl, cover with foil, and set aside. Add the remaining 3 tablespoons oil to the pan along with the onion and garlic and cook until veggies are softened, about 1-2 minutes. Add the carrots and jalapeño and cook until softened, about 5 minutes. Add the chicken back in, along with the thawed cauliflower, tomato paste, and the Garam Masala. Stir until spices are well combined. Season with salt and pepper. Add the chopped tomatoes, simmer, and season to taste with salt and pepper. Add coconut milk. Stir until well combined.

We bought a ton of fresh fruit for the week from nectarines to apples and watermelon to cantaloupe. Everyday I've been enjoying some on the porch. Look at my gorgeous gala apple! During the summer I like to eat watermelon for breakfast too. Its extremely filling and satisfying and is a good afternoon snack as well. While browsing through Marshall's over the weekend I came across this tasty treat, organic cranberry and vanilla tea. I made myself a cup the other night and it was delicious. I love browsing the home section of Marshall's and TJ Maxx and finding great little finds. I even stumbled upon some black truffle oil and some unique spices that you typically wouldn't find in your local grocery store. Well, only two more days until the weekend. I hope you all are enjoying the weather and getting outside for some fresh air. Until next time...xo