I’m not sure if these prewrites are worth it or a colossal waste of time, but here goes anyway:
I have already mentioned my little personal rules for this blog: I won’t post a recipe unless I have tried it myself and can attest that it’s good. Second, I don’t post recipes straight from a mainstream online source (like foodnetwork.com, for example) unless I have made a fairly significant modification.
That being said, since moving to France, I’ve discovered the blog of Pioneer Woman, AKA Ree Drummond. I really like most of her recipes, and I like her wit and sass too. I appreciate her not just because she’s entertaining, but I love the step by step instructions on her blog. I have made several of her recipes lately, and some of them have made it into our permanent rotation. Usually I don’t feel the need to change much on the recipes, because they are good as is. However, the last dish I tried wasn’t flavorful enough for me, so I made some changes and tried it a second time. Second time was the charm, and I LOVED it and so had to share it. This recipe is a keeper for sure, especially if you like Indian food, but I hope you’ll try it even if you don’t. I am sure this dish isn’t authentically Indian, but I still like this "Americanized" version quite a lot. If you ever have to cook for guests that say they like Indian food, please keep this dish in mind. You’re missing out if you don’t!
Ingredients:
3-4 boneless, skinless chicken breasts, cut into bite-sized pieces (about one pound, I think)
6 cloves garlic, minced
1 t. salt
½ t. black pepper
½ t. cayenne pepper
½ t. ground coriander
½ t. cumin
½ t. cardamom
1 whole lime, juiced
1 small onion, diced
¼ C. butter
1 can (about 8 oz) tomato sauce
1 can (about 14 oz) petite diced tomatoes
2 C. heavy cream (I recommend using coconut milk for half the cream content—so good)
large handful cilantro, chopped, to taste
Yeah, this recipe is NOT low fat. Sorry. But it’s worth some extra time on the treadmill. Trust me.
Directions:
Combine first 9 ingredients and marinate overnight if possible in a ziplock bag. It would work to begin in the morning and marinate it all day as well. In a large saucepan, sauté the onion in the butter until soft, for about 5 minutes. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook, covered, for 30 minutes over medium-low heat, stirring occasionally. Add cream and cilantro at the end (just before serving) and heat through. You could also use half-and-half instead of heavy cream. Serve over rice.
