I’m fascinated by the Indian culture. The music, the clothing, the religions and most of all… the food!
It’s all just so different from the way I was raised. The culture is so rich, so vibrant and so full of color in so many ways. It’s almost hypnotizing.
If you read my last blog post on Clean Eating Naan, you know that Indian food is a relatively new experience for me. But it was love at first bite, and I will always find a way to include Indian food in my eating plan.
The first time I tried Indian food was at an Indian restaurant in Concord, California. Not the likeliest place to get good Indian food, but wow. It was GOOD!
The first thing I tried was butter chicken. I loved it, and found it hard to stray from this new found dish. But I eventually worked up the courage to try the chicken masala, and life was just never the same after that. I’ve actually had vivid dreams about enjoying a large bowl of chicken masala (No, I’m not completely normal. But we’ll keep that to ourselves, shall we?). It’s fantastic stuff.
I was a little worried that my recipe would not match up to the restaurant version. So I made sure to use plenty of spices in the hopes of at least coming close. And you know what? I did!!
YOU MIGHT ALSO ENJOY:
Clean Eating Chicken Masala
(Makes approximately 5 quarts)
NOTE: Don’t let the ingredient list scare you. Most of the recipe is spices. This is actually a very quick and easy recipe to make!
- 1 cup unsweetened almond or light coconut milk (I used almond milk)
- 1 tablespoon white or apple cider vinegar
- Juice of 1 lemon
- 2 tablespoons cumin
- 2 teaspoons ground cinnamon
- 2 teaspoons curry
- 1 tablespoon garlic powder
- 2 tablespoons onion powder
- 1 tablespoon garam masala
- 2 teaspoons chili powder
- 1 teaspoon coriander
- 2 teaspoons ground ginger
- 2 (15 ounce) cans light coconut milk, unsweetened
- 5 large (about 7 oz. ea.) chicken breasts, boneless & skinless
- 1 (28 ounce) can diced tomatoes (no sugar added)
- 1 (6 ounce) can tomato paste (no sugar added)
- Fresh cilantro for garnish
- Combine all ingredients (except the cilantro) in a 5 quart crock pot and cook on high for 4-6 hours or until chicken is fully cooked. Stir occasionally during cooking process to be sure the chicken gets submerged in the liquids.
NOTE: It will start out looking a bit thick and dry, but the liquids will release into the pot after about an hour or so of cooking. If this does not happen for some reason and you feel it will burn without more liquids, add 1/2 to 1 cup of clean, low-sodium chicken broth. But wait a full hour before doing so.