The main thing I miss about living in the city is the availability of ethnic foods. Both restaurants and groceries. I can shop for clothes online (free shipping anyone?!), catch up with friends via email and watch sports events on TV. We have added a few local ethnic restaurants to our favorites list, but have yet to find a great Indian restaurant. When I worked in Surrey there were endless amazing Indian restaurants due to the large South Asian population. Soon I am going to be asking random Indian families to take me home for dinner. When ever I am over on the Mainland heading out for Indian food is a top priority. I end up gorging myself, which is never a good idea as the food tends to be pretty heavy. I have made a few Indian dishes as home. They all turn out well, but are never as good as the real thing. I am back at it again due to lack of options. This time I tried slow cooker Chicken Tikka Masala adapted from Real Simple. It fits my very easy and fast, I have two small children, recipe requirement. I think slow cookers are like magic...insert food, turn on, leave for a few hours, dinner is done. I don't like recipes that call for some kind of cooking before adding to the slow cooker, what is the point of using a slow cooker? It should be all in as far as I am concerned. Again, this recipe passes. Ingredients 1 32 oz can crushed tomatoes 1/2 can tomato paste (about 4 tablespoons) 1 large onion, chopped 4 cloves garlic, chopped 3 and 1/2 tablespoons garam masala 2 pounds boneless/skinless chicken thighs 3/4 cup low fat Greek yogurt 1/4 cup low fat milk 1/2 English cucumber, halved and thinly sliced 1/4 cup fresh cilantro leaves 1 tablespoon lemon juice Directions: 1. Add tomatoes, tomato paste, onion, garlic, garam masala to slow cooker and stir. 2. Lay chicken pieces on top 3. In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours. 4. Cook on low for 7-8 hours or high 3-4 hours 5. Just before serving, whisk together yogurt and milk and stir into chicken. 6. Garnish with cucumber relish. I served it over basmati rice with a slice of PC Blue Menu Naan (which is very good for store bought in my opinion). The first time I made it I just garnished with fresh cucumbers. It seemed a little strange but added a really nice freshness. I modified the recipe by using a Greek yogurt and milk combo instead of heavy cream...worked great. This really reduces the amount of saturated fat and calories, while increasing protein and calcium. I also increased the amount of garam masala I used. It doesn't add much heat just a lot of flavour, so don't be shy. You can buy garam masala spice mix at most grocery stores. I found the one I used at Thrifty Foods. Watch your rice portions if you are going to have naan too, gets a little carbohydrate heavy. The recipe as written has been doubled by me to make extras for the freezer. It was really tasty. 100% authentic tasting, no....but close.
Fill me in on your favorite Indian restaurant that is closer than Surrey!
5 Comments
Tiffany McFadden, RD
4/19/2012 05:39:37 am
Great suggestions to make it dairy free.
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Tiffany McFadden, RD
4/19/2012 05:40:30 am
Going to have to try those next. I really like the idea of an Indian feast!
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Jane
4/17/2012 01:12:43 pm
I made the Chana Masala and Aloo Gobi from the Beans cookbook -be great additions to your tikka recipe. I see an Indian food feast in my near future ( say May 18) xo
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