This aromatic curry starts with a practically prep-free sauce that gets its potent flavour from garam masala, a finely ground blend of cardamom, cinnamon, nutmeg, coriander, mace and cloves. To save time on prep, look for the ready-made mix in the spice aisle.
Portion size8 servings
Credits :Canadian Living Magazine: October 2015
Chicken Tikka Masala:
1 1/2 cup
about 1 small
each ground cumin and
each salt and
boneless skinless chicken breasts
cut in 1-inch (2.5 cm) chunks
whipping cream 35%
about half a cucumber
plain Balkan-style yogurt
per serving: about
Total fat7 g
Saturated fat3 g
Total carbohydrate17 g
Chicken Tikka Masala: In slow cooker, combine tomatoes, onion, tomato paste, brown sugar, ginger, garlic, cumin, garam masala, paprika, salt, turmeric, cayenne pepper and 2/3 cup water. Cover and cook on low for 8 to 10 hours.
Using immersion blender, purée tomato mixture until smooth. Add chicken; cover and cook on high until chicken is no longer pink inside, about 30 minutes. Stir in cream and lemon juice. (Make-ahead: Cover and refrigerate for up to 24 hours. Reheat before serving.)
Cucumber Raita: While chicken is cooking, in colander, sprinkle cucumber with salt; let stand for 5 minutes. Squeeze out excess liquid and pat dry. In small bowl, stir together cucumber, yogurt, cilantro and lemon juice. (Make-ahead: Cover and refrigerate for up to 24 hours.) Serve with Chicken Tikka Masala.
This fruity dessert takes only minutes to prepare, making it a lovely finish to a weeknight meal. Cornmeal adds a bit of crunch to the classic biscuit topping.
Portion size6 servings
Per serving: about
Total fat9 g
Saturated fat5 g
Total carbohydrate69 g
Gently toss together blueberries, sugar, cornstarch and almond extract; scrape into 8-inch (2 L) square baking dish.
Biscuit Topping: In bowl, whisk together flour, 1/4 cup of the cornmeal, the sugar, baking powder, ginger, baking soda and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles crumbs. Drizzle in buttermilk, stirring with fork to form soft, sticky dough. With spoon, drop 9 evenly spaced mounds over blueberry mixture. Sprinkle with remaining cornmeal.
Bake in 400F (200C) oven until topping is light golden and no longer doughy, about 35 minutes. Serve warm.
To make individual cobblers: Prepare blueberry filling as directed, scraping into six 1-cup ovenproof ramekins or souffle dishes.
Prepare biscuit topping, reducing buttermilk to 1/2 cup and stirring together to form ragged dough; turn out onto lightly floured work surface. With floured hands, shape into 1/2-inch (1 cm) thick circle. Using 3-inch (8 cm) round cookie cutter, cut out 6 biscuits, reshaping and cutting scraps as necessary. Top each ramekin with 1 biscuit; sprinkle with remaining cornmeal.
Bake in 350F (180C) oven until biscuits are light golden and no longer doughy, about 40 minutes. Serve warm.
Give ho-hum breaded chicken a nutty makeover by using flavourful ground almonds instead of bread crumbs
Portion size4 servings
Credits :Online-exclusive recipe
Per serving: about
Total fat13 g
Saturated fat2 g
Total carbohydrate8 g
Sprinkle chicken with salt and pepper. Place flour in shallow dish; beat egg in second shallow dish. In third dish, stir almonds with Italian seasoning.
Dredge chicken in flour, shaking off excess. Dip into egg, letting excess drip off. Dredge in almond mixture, pressing to adhere. Arrange on parchment paper–lined baking sheet; drizzle with oil. Bake in 400ºF (200ºC) oven, turning once, until no longer pink inside, 15 to 18 minutes.