I am so excited to start sharing a bit of what I’ve been working on in my kitchen for quite some time. I took a teeny break from recipes on the blog because I have been trying to perfect a few and am hoping to share one a week (on Friday’s) with you guys!
Currently I am scouring my mother’s cooking journal which was originally my grandmother’s to improve my skills. Indian food can be such an undertaking – I have no idea how my mother spent so much time in the kitchen, worked & took care of us. Honestly, it’s not feasible for me to be in the kitchen all day and I don’t want to be even if I had the time.
I have been adjusting my mom’s recipes little by little to try to make them quicker but not reduce the amazing flavor. This first one is a dish I always say anyone who is timid about Indian food should try because you will love it!
It takes under 30 minutes to make and is the perfect dish to keep in bulk for leftovers. Since we have been sticking to Whole 30 during the week this dish is both Paleo and Whole 30 approved and I loved pairing it with my take on cauliflower rice. If you aren’t avoiding grains you can always cook some white or basmati rice or even pair it with naan or chapati (you can now snag those at most grocery stores like Whole Foods or Trader Joe’s)
Let me know if you try this out at home and how you like it – I am excited about the new series and hope you are too!
Shop My Favorite Kitchen Accessories:
- 1 lb Chicken Breast, cubed
- 2 Tbsp Ghee
- 2 Cloves Garlic, minced
- 2 Tsps Garam Masala (Garam Meat Mix)
- 1 Tsp Haldi (Tumeric Powder)
- 1 Tsp Cumin
- 1 Tsp Chili Powder (reduce based desire of heat)
- 1 Tsp Minced Ginger (I use the refrigerated organic bottle)
- 1 Cup Tomato Puree
- 1 Can Unsweetened Organic Coconut Milk
- Add ghee to sauce pan and cook chicken for around 5 minutes
- Add all spices, ginger & garlic and sauté for 5 minutes
- Add tomato puree and coconut milk and simmer on low for 15 minutes
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