Happy New Year! What are YOUR resolutions this year? Here are some of mine….and a great recipe for Indian Chicken

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2013 – hard to believe! It seems like just yesterday we were entering the new Millennium. And here it is into the second decade. Time to do something different with your life? Or more of the same?

My life is just about as perfect as it could be – so my main focus is doing good, giving back, promoting women through the C200 Foundation that supports young women in business, and being with my beloved family – and those adorable and precious grandchildren.

Here is a terrific recipe to start off the new year – try it with your kids or grandkids!

Indian Chicken

Ingredients

  • 2 tablespoons Canola oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 tablespoon chopped fresh ginger
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1 teaspoon of curry powder
  • 1 1/2 teaspoons salt
  • 1/2 cup canned crushed tomatoes, drained ( I like Pomi Brand)
  • 1 cinnamon stick
  • 1 1/2 cups water
  • 2 (10 ounce) boxes frozen chopped spinach, thawed
  • 4 (5 ounce) boneless, skinless chicken breasts, cut into 3 pieces each ( one breast per serving)
  • 1/2 cup of non fat sour cream

Directions

  1. First put all the spices together in a hot frying pan and swirl them around until mixed well. Be careful not to burn them. Take them off the heat.
  2. In a large frying pan, heat the oil over moderately low heat. Add the onion and cook until starting to soften, about 3 minutes.
  3. Add the garlic and ginger and cook, stirring occasionally, for 2 minutes.
  4. Stir in the cumin, coriander, curry powder, turmeric, paprika, and 1 teaspoon of the salt.
  5. Cook until the spices are fragrant, about 1 minute, and then add tomatoes.
  6. Add the cinnamon stick, and water.
  7. Squeeze the spinach to remove excess liquid and add the spinach to the pan.
  8. Bring to a simmer.
  9. Cover the pan, reduce the heat, and simmer for 5 minutes.
  10. Stir in the chicken and the remaining 1/2 teaspoon salt,  cover, and simmer the stew until just done, about 20-30 minutes. Remove the cinnamon stick before serving. Check that the chicken is done by slicing one piece into two – if it needs more cooking – continue to cook for another 10 minutes ( depends on the thickness of your pieces).
  11. Add a large dollop of sour cream to each serving

Serve with steamed white rice – cooked in a rice cooker – the most efficient way to do it!

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About Grandma

I have reinvented myself many times during my life -teacher, lawyer, business woman, CEO, Entrepreneur, Board member, Professor, Mom, Wife, Farmer, Chef, Musician, Author and now my best role of all – Grandma to multiple grandchildren, grandnephews and nieces worldwide.

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