Abs Diet – Day 24: Hurry Curry

I got home today and was trying to figure out what to prepare for today’s recipe. Now I like Indian and Thai cuisines as in, “I like to breathe.” I have prepared a ersatz Asian dish from the Ab’s Diet section – The Broc Heads. However, while it was an awesome meal in its own right, it pales in comparison to the exquisite heat of a good curry, sublime in its gustatory delights. There are few things more satisfying than the gentle sweat that breaks out on your brow as you consume it, the heat and spiciness building to a crescendo of flavor in your mouth…ok enough of that….

Indian curries are good eats…period. Not all are mouth searing fire pots, some are almost sweet. But not this one…definitely not this one.

Hurry Curry is a fast, flavorful, and oh so spicy (well the way I made it is) dish that really gives the brown rice a backbone – for those who do not know, I consider brown rice to be culinary equivalent of the color beige. Normally, brown rice counters any spiciness and flavor a sauce or food might have. However, this time, it all came together in a perfect storm of sapidity.

Here Is What You Will Need:

• 1/2 cup fat-free plain yogurt
• 1/2 cup fat-free mayonnaise (do NOT omit this in order to cut calories)
• 3 tablespoons finely chopped onions (or puree them in a processor)
• 1 teaspoon ginger
• 1 teaspoon curry powder (more according to taste)
• 1 pound boneless, skinless chicken breast, cut into 1/2″ strips
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 2 cups cooked brown rice

Directions:

1.In a small bowl, mix the yogurt, mayonnaise, onion, ginger, and curry powder.

2.Place the chicken in a medium bowl. Sprinkle with the paprika and pepper. Toss until coated.

3.In a nonstick skillet over medium heat, cook the chicken for 4 to 5 minutes. Stir in the yogurt mixture. Cook, stirring, for 2 minutes. Serve over the rice.

Nutritional Data:

http://recipes.menshealth.com/Recipe/hurry-curry.aspx

Tips:

You can use a hot or a mild curry powder in this dish – adding some tumeric for color helps as well (not too much though or the dish becomes bitter). I used a very hot Madras Curry powder (Colman’s) Also I made a paste of the onions, I learned this trick from Hetel and Anuja at Showmethecurry.com. Thank y’all so much. Making a paste helps to infuse the flavors more evenly. Do not be tempted to add the spices to the chicken while it is cooking – the spices will burn, mixing them into a paste or with the yoghurt prevents this. You may also add zucchini and yellow squash as I did. I also made some crescent moons of onion to add to the cooking curry. Also once you add the curry-yoghurt sauce to the chicken – keep an eye on it or it will scorch.

How Did It Turn Out:

Chock full of rich curry goodness!

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