Adding a Little Spice in Our Life

One thing that I regularly crave is indian food.  Although my poor little mouth can’t handle anything spicy (seriously, I have to regulate how much pepper my beau puts in our food), that doesn’t stop me from indulging in a little curry from time to time. 

This weekend, we tried making our first indian dish on our own, thanks to a little guidance from  I think that if you’ve never had indian food before and are a little skeptical, this would be a good place to start.  The ingredients are simple – it’s very similiar to a good old american stew, but with a little ginger and curry added for flavor.  The flavors weren’t overwhelming and the curry didn’t come close to burning my mouth.  Best of all, the dish is rich and hearty, perfect for cold winter nights!

For my fellow food lovers who try to follow weight watchers points, the meal logs in at about 7 points.  Calories 330, Fat 9g, Fiber g.  We also added a little Naan to the side, which added up to 3 points.  Calories 160, Fat 3.5, and Fiber 1.

Bombay Curried Chicken
Bombay Curried Chicken

This recipe serves 4

2 tablespoons olive oil
1 large yellow onion, sliced
2 cloves garlic, minced
2 medium carrots, sliced
4 small potatoes or turnips, cut into wedges
salt to taste
freshly ground black pepper
1 tablespoon freshly grated ginger
1 tablespoon curry powder
1 small butternut squash, peeled, seeded and cubed
3 cups crushed canned tomatoes
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
juice of 1 lemon
parsley or cilantro sprigs for garnish

1. Heat the olive oil in a large non-stick skillet over medium heat. Add the onion and cook, stirring occasionally, until the onion begins to wilt, about 3 minutes.

2. Turn the heat to high, add the garlic, carrots and potatoes or turnips. Season with salt and pepper and cook, stirring occasionally, until the vegetables begin to brown, about 5 minutes.

3. Stir in the ginger and curry powder. Add the butternut squash, canned tomatoes and chicken pieces and stir to combine. Adjust the heat so that the mixture simmers slowly and place a lid, slightly ajar, over the skillet. Simmer for 15 minutes or until the chicken is completely cooked.

4. Add the lemon juice and adjust the salt and pepper to taste.
(This can be made in advance and stored in the refrigerator for up to 3 days.)

5. Serve in warm bowls garnished with parsley or cilantro sprigs.

Serving Size: 1 bowl with chicken and vegetables



One Response to “Adding a Little Spice in Our Life”

  1. limeandlemon Says:

    sounds delicious … Laila ..

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