About Jess:
I’m a 21 year old Canadian low carb blogger currently doing my Bachelors in Food Science & Nutrition. I became passionate about lowcarb food when my father was diagnosed with an enlarged heart. His cardiologist suggested that he go on a lowcarb diet to reduce the symptoms and possible harmful effects of it. With that, my whole family decided to support my father by going low carb, myself included. Cooking has always been a passion of mine and being able to combine health, my knowledge of nutrition and my passion for cooking is the perfect amalgamation.
This dish is one of my all time favorite dishes from my days living in India. Not only is it packed with flavor, it also contains tons of superfoods.
Nutrients & their health benefitsGinger: rich in potassium (great for heart health) & manganese (protects the lining of the cardiovascular system)
Coconut oil: one of the best natural nutrients for hair, contains lauric acid (helps prevent various heart problems), contains natural antimicrobial lipids (helps the immune system) to name a few
Cumin: rich in iron (important for proper oxygenation of the body), aids in digestion
Ingredients:
Sauce
- 6 Tbsp coconut oil
- 2 onion, chopped
- 8 cloves garlic, chopped
- 3in ginger, grated
- 2 green chili, deseeded and chopped
- 1 Tsp cumin
- 1 Tsp tumeric powder
- 4Tsp tomato puree
- 1c. water, cold
Chicken dish
- 3 Tbsp ghee
- 2 green pepper, diced
- 2 red peppers, diced
- 2 onions, chopped
- 2 green chillies, deseeded and chopped
- 2 Tsp red chili flakes
- 1 Tsp cumin
- 4 chicken breasts, chopped
- 1.5 Tsp paprika
- 1.5 Tsp tumeric
- 1/4 Tsp cinnamon, ground
- 2 Tsp tomato puree
- 1 Tsp garam masala
- Salt and pepper
Method
Sauce:
To a pan, add the oil and onion. Cook until slightly browned. Add the garlic, green chilis and ginger. Let cook on low for 15 minutes. Add the tumeric and cumin and cook for another 5 minutes. Take off heat and add water. Blend until smooth and stir in the tomato puree. Pour mixture back into the pan and allow to cook for about 20 minutes (will get darker in color).
Chicken:
Heat the oil in a wok over high heat and add the red and green peppers. Cook until soft. Remove the peppers from the pan and cook the chicken pieces until white. Add the chicken to the peppers, set aside. Add to the pan, the cumin, chilies and onion. Cook until onion is translucent. Add paprika, tumeric and cinnamon. Add the chicken pieces, peppers, tomato puree, salt, pepper and curry sauce. Bring to a simmer for 30 minutes or until the chicken is cooked. Stir in the garam masala and serve.
Enjoy!
Serves 8.