Why do I love Indian food so much?
The spices add a flavor that is just so good. It’s an easy healthy way to cook lean protein and veggies without the extra sodium, fat and sugar. I like the connivence of being able to use a crockpot or a ceramic stovetop pot by turning it on at lunch or right when I get home from work. There is something about the smell and texture of curry dishes that make it one of my favorite comfort foods.
This recipe is a good intro to Indian flavor and mild enough that everyone can handle the spice. The toppings added a fresh crunch and were delicious mixed in. I like using the Seeds of Change 90 second rice mixes, especially on weeknights.
Chicken tikka masala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences. Chicken tikka is an Indian dish and the masala sauce was added to satisfy the desire of British people to have their meat served in gravy.
Garam Masala: A typical Indian version of garam masala contains: Black and white peppercorns, cloves, cinnamon, nutmeg, cardamom, bay leaf, cumin and coriander. It is high in antioxidants and some studies suggest their may be digestion and immunity benefits.
Cucumber: Good source of Dietary fiber, Vitamin C, Vitamin K and Potassium. Keep the peel on for extra nutrients!
Mint: is a great palate cleanser. It also has been linked to improved digestion. I added the extra to my tea and water for enhanced flavor.