Thursday, July 30, 2009

Chicken Tika Masala

Chicken Tika Masala


1/2 tsp cumin (twice)
1/2 tsp coriander (twice)
1/8 tsp cayenne (twice)
1/2 tsp ground ginger
1/2 tsp garlic
2 med sweet potatoes, peeled and diced
1 28 oz can crushed tomatoes
3 tbsp EVOO
1 medium onion, diced
1 tbsp garam masala
3 garlic cloves, pressed
1 tbsp grated fresh ginger
1 tbsp tomato paste
2 tsp sugar
1 tsp salt
1 chicken breast, bite-size
1 cup frozen peas
2/3 cups low-fat cottage cheese, processed

Pre-heat oven 375 degrees.

Combine chicken with cumin through garlic. Marinate at least 30 minutes.

Cut sweet potato and coat with cumin, coriander, cayenne, and 1/2 cup tomatoes. Spread on a sheet coated with cooking spray and bake until tender.

Cook onion 8 minutes. Clear spot and toast garam masala 1 minute. Add garlic, ginger, and tomato paste, cook 3 minutes. Add crushed tomatoes, sugar, and salt. Simmer 10 minutes. Add chicken and peas. Stir in cheese. Cook chicken through. Mix in sweet potatoes.

Serve with rice cooked with sweet potato spices.