No Butter Chicken..

I found this recipe courtesy of Clean Eating Magazine via Kristine at Busy But Healthy.  This is a fat burning dinner because according to the Journal of Nutrition the spices like cinnamon, turmeric and paprika that are in this recipe can help reduce high levels of triglycerides(a type of fat in your blood)
My family and I enjoyed it and loved all the different spices...hope you do too!
Recipe adapted courtesy of Kristine at Busy But Healthy
Ingredients (3 servings)
  • 3 chicken breasts (approx 3 oz each)
  • 1 medium sized onion diced
  • 1/2 teaspoon ground ginger 
  • 1 teaspoon minced garlic in jar
  • 1 teaspoon cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon dried coriander
  • 2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/8 teaspoon hot chilli powder( I omitted this due to the fact that I am a wimp and can't handle the slightest bit of hotness)
  • 2 teaspoons low sodium chicken stock powder (or 1 packet)
  • 3 tablespoons no added salt tomato paste
  • 1 tablespoon corn starch
  • 1 cup of Unsweetened Almond Breeze Original (or you could use Skim Milk or Evaporated Skim Milk)
  • Cut chicken into bite sized pieces. Coat a large non-stick frypan or wok with cooking spray and saute chicken, garlic, onion, until the pieces are nearly cooked. Add all the spices and stock powder. Add tomato paste and fold through chicken. Blend corn starch with the milk then add to the pan, stir continuously mixing well until boiled. Add extra milk if its too thick.
  • We placed the chicken on top of this great tasting Brown & Wild Rice Fusion from Goose Valley,  which I got from my Foodie Pen Pal this month, The rice had great texture and taste and I am hoping I can find this again in stores around here in Iowa.  
Enjoy the recipe!


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