Quickie Indian Food

 First and foremost: if you say “oh, I don’t like curry/Indian food” I beg you to try good Indian. India has amazing flavors and terrific uses of legumes and vegetables. By the way (in case you don’t know)  ‘Curry’ is not one flavor, it’s a mix of herbs and spices that are combined and called a curry; this is why curry (unless consumed from the same place) is always different. Curry differs from region to region and even from country to country, as is the case with Thai curries. I was in the mood for Indian and I pulled this together in about 20 minutes — it might have an Indian name but I don’t know what it is. You’ll probably have all the ingredients hanging around except for maybe the Turmeric which can be found in almost any market in the international section.


Ingredients in order of use:

1 Onion chopped finely

1 Tablespoon of butter

2 Tablespoons of olive oil

3 Fat chicken Breasts cubed  

1 can of tomatoes drained with juice reserved and added to chicken broth

1 can of garbanzo beans

1 teaspoon of garlic* (I use chopped roasted but any is fine)

1 teaspoon of turmeric*

1 teaspoon of coriander*

1 teaspoon of ginger*

1 teaspoon of cumin

½ teaspoon of chili powder (I use chipotle powder for the smoke)*

Dried or fresh cilantro (if you have it)*

Fresh ground pepper*

*Put all the spices and herbs in a small cup and add a few tablespoons of water or chicken broth to make a paste

½ teaspoon of salt (or to taste, this is a guess)

1 1/2 cups of rice (I like brown just because I’m trying to be healthy but jamine/basmati rice is sooo good)

3 cups of chicken broth or water (seriously, don’t feel bad if you use water, I like the chicken broth but I don’t always have it on hand)


Heat up a sauté pan on medium high heat, add butter and oil; add onions when the butter is melted and the oil is ‘wavy’. Turn the heat down to medium and cook the onions until they’re soft and begin to brown.  I like my onions browned a little for that extra flavor component.  Once the onions are starting to brown, add the chicken and turn up the heat a little. Brown the chicken quickly (it will cook completely when we simmer covered so don’t over brown and dry it out), add the tomatoes, garbanzo beans and spice mixture  stir together and cook for 3-4 minutes at a rapid boil. Scatter the rice over the top of the simmering pan and then pour the chicken broth (or water) over all of it. Stir and bring to a boil then cover and cook according to the rice instructions (depends on what rice you use.)

One pan, quick meal that I served like I would a stew with a small salad. Plenty of protein, low fat and very high flavor.


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1 comment

  1. Gwen Taylor September 24, 2012 at 5:06 pm

    It sounds delicious, can’t wait to try it. I have the recipe on my kitchen counter along with a recipe for Pork Fried Quinoa. All I need now is someone to eat all this. Love you, Mom

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