DINNER: Easy, Low-fat, Spicy Chicken Curry

Paprika is absent -the curry is usually more red

I find Indian food incredibly hard to make successfully - the number of spices and advanced techniques involved can often create an over-flavored disaster.  This recipe is easy to make, the ingredients are accessible at your local grocery store, and it's healthy.

Servings: 4-6

Ingredients:

• 3-4 tbsp olive oil
• 1 cup water - use as needed
• 1 bay leaf
• 1 red onion, diced thinly
• 1 tbsp ground turmeric
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 3 whole cloves
• 1 tbsp ground coriander
• 1 bunch cilantro, chopped (toss the stems)
• 2 tbsp ginger (diced very finely)
• 2 tbsp garlic (don't forget to use a garlic press)
• 2 pds skinless, boneless, chicken thigh filets chopped into bite-sized pieces
• 1 tomato, thinly sliced

Instructions:

• Heat 1-2 tbsp oil in a large skillet, add onions and bay leaf - let cook on high heat for 4-5 minutes (or until the onions are golden)
• Add turmeric, chili powder, paprika, ginger, and garlic - add enough water so that the mixture and the onions are moist - reduce heat and stir as needed for 2-3 minutes
• When water has evaporate, add in chicken, tomato,  cloves, and at least 1 tbsp of water
• Cover and simmer for at least 30-35 minutes - if the curry is too moist, feel free to add in bread crumbs or cornstarch as that will help to thicken the curry sauce
• Add in cilantro prior to serving