Paleo Curried Boneless Pork Ribs

There are two things my husband loves more than anything else in the world:  pork and curry.  I have no idea why I never thought to make a pork curry before now!  It is healthy (yes, healthy!) simple and delicious.  It is also filling, satisfying, inexpensive, and makes fantastic leftovers.  What else could you want in a home cooked meal?  I made my curry in a bean pot like the one's you can find here.  You could also use a dutch oven if you have one.  Don't have a thing like it?  Use a crock pot... but you may find you need to reduce the juices at the end by boiling them over the stove because they probably won't be as rich and thick as you need to make the curry gravy.  I hope you and your family truly enjoy this as much as we did.  Happy cooking!

Rich and delicious

Ingredients:
5lbs boneless pork ribs
2 onions, chopped
1c vegetable or beef broth
3tbs butter
2tbs curry powder
2tsp garlic powder
2tsp ground ginger
2tbs red curry paste
2tsp cayenne pepper
2tsp corriander
2tsp cumin
1tsp salt
1 can full fat coconut milk
chopped cilantro (optional)

Directions:
1. Preheat oven to 325F.  Salt and pepper pork generously and place pork in a bean pot or dutch oven.  In a medium bowl, mix broth, coconut milk, curry, garlic, ginger, paste, cayenne, coriander, cumin, and salt.  Pour over the pork.  Top with onions and pats of butter.
2. Bake in the oven covered for 4 hours or until the ribs are tender.
3. Serve with cilantro on top.  Enjoy!

Crock Pot directions:
Alternatively you can cook this meal in the slow cooker on low for 8-10 hours or on high for about 6 hours.  Follow step 1 and then just use your slow cooker instead of the oven.  You may need to pour out the juices and boil them down to a rich sauce if it comes out too watery.

Indian Beef Lettuce-Tacos

Here is another recipe that is simple to prepare but makes a big impact.  I used fresh ground sirloin because it is a bit leaner and more tender than regular ground beef (and let's get honest, it was on sale).  You could also use lean ground beef, ground turkey, or ground chicken if you prefer.  I bought a package of "Living Boston Leaf Lettuce" at the grocery store and used each leaf as my taco.  Another great alternative is butter lettuce because it is so tender and forgiving.  This aromatic meal takes less than 30 minutes to make which is perfect for a fast weeknight dinner.  It would also make a great appetizer or party idea (self-serve tacos anyone?!) Enjoy!

A simple, healthy, delicious meal in less than 30 minutes

Ingredients:
2tbs virgin coconut oil
1tbs minced garlic
1/4c minced ginger
2lb ground sirloin (or other lean beef or poultry)
1tbs coriander
1tbs paprika
1/4tsp cinnamon
1/4tsp ground cloves
1tsp cumin
1/2tsp cayenne
2tsp onion powder
2tsp garlic powder
2tsp salt plus more to taste
1/2tsp pepper
chopped cilantro, for serving
1 head Boston leaf lettuce

Directions:
1. In a large nonstick pan, heat coconut oil over medium heat.  Add your minced garlic and ginger and cook until beginning to soften, a couple of minutes.  Add your ground beef and cook until almost browned.  Add the remainder of your spices and stir well.  Cook until the beef is fully cooked through and the spices have simmered and matured, about 10 minutes.  Taste and adjust seasonings as needed.
2. Fill each lettuce leaf with 1/3c meat mixture.  Top with chopped cilantro and enjoy!

Best Curried Boneless Beef Ribs You Will Ever Eat

I'm not kidding.  This is literally better than 90% of the curries I have eaten in Indian restaurants.  I made it in a Celebrating Home Bean Pot my sister bought for me a few years ago.  I slow cooked country style boneless beef chuck ribs in a rich Indian stew broth for 4 hours in the oven.  At the end of cooking the ribs were fork tender and rich in flavor.  I added coconut milk to finish off the rich reduced curry gravy.  I know they are not the prettiest thing in the world, but they sure are the tastiest. 

Hands down the best curry I've ever eaten

Ingredients:
2lb country style boneless beef chuck ribs
2tbs coconut oil
2 onion, sliced
4 cloves garlic, minced
2" piece of peeled ginger, minced
3tbs white wine vinegar
4tsp red curry paste
1tsp cayenne
1tsp coriander
1tsp cumin
1/2tsp dry mustard
1c beef stock
1/2can coconut milk, first pressed best

Directions:
1. Preheat oven to 325F.  In a large saute pan, heat 1tbs coconut oil over high heat.  Cook the ribs until deep brown on both sides.  Place in a bean pot or dutch oven.
2. Add another tbs oil to the pan.  Add your garlic, ginger and onions and turn the heat to medium.  Cook, stiring frequently, until the onions are deep brown and soft.  Add your vinegar, curry paste, cayenne, coriander, cumin, mustard and stock.  Stir well.  Pour on top of the ribs.
3. Cover and place in the oven for 4 hours.
4. Remove lid and place ribs on a platter.  Stir in coconut milk with the onion and juices.  Taste.  Pour the curry gravy over the top of the ribs and serve.

Note:  Alternatively you could cook these in a slow cooker on high for 4-5 hours or until the ribs are fork tender.

Crispy Chicken Thighs w Roasted Red Cabbage and Coconut Drizzle

Most of you can probably tell by my blog that I spend a lot of money on groceries.  And I mean a lot.  So I'm trying this new thing where I only allow myself to go to the grocery store once a week and I have to use up everything I have before I go.  My new year's resolution is to be more conscious about the money I spend on groceries.  Come Saturday night I am getting pretty low on food.  With some chicken thighs and a head of red cabbage, I was bound and determined to make it work.  I got inspired by a can of first pressed full fat coconut milk sitting in my kitchen cupboard and decided to make a rich and spicy coconut sauce with some simple chicken thighs and roasted cabbage.  The result was out-of-this-world-amazing!  The most common complaint I hear when people start to eat paleo is that it is too expensive (check out my Budget Friendly label on the right side of my blog for more cheap meal ideas).  Just because you don't have a lot of food money doesn't mean your meals can't be to-die-for-delicious.  This is the perfect example.

The beautiful colors just add to the wonderful experience of this dish

Ingredients (Serves 4):

8 bone-in-skin-on chicken thighs, hormone free
2tbs virgin coconut oil
1/2 of a large head of red cabbage, cut into thin slices
3tbs extra virgin olive oil (first cold pressed is best)
2c chicken stock (make sure it's gluten free I like Rachael Ray or Costco Organic brand)
1/4 yellow onion, minced
3 garlic cloves, minced
1tbs red curry paste
1/2tsp turmeric
1/2tsp coriander
1/2tsp curry powder

1/2tsp ground ginger

1/2tsp cayenne pepper (if you don't like spice, omit)
1c full fat coconut milk

Directions:
1. Trim the extra overlaying fat from your chicken thighs.  Salt and pepper them.  Line 2 baking sheets with foil.  Then preheat your oven to 425F and heat up 2tbs coconut oil in the largest skillet you have. over medium high heat.
2. Add your chicken thighs, skin side down to your pan and cook until skin is deep brown and crispy.  Then use tongs to flip over and cook a couple minutes more.  Transfer to a foil lined baking sheet to finish cooking in the oven.
3. While your chicken is browning, prepare your cabbage.  Set the cabbage slices in a single layer on another baking sheet and drizzle with olive oil.  Use your (clean) hands to rub the oil evenly over the cabbage.  Sprinkle with salt and place them in the oven to roast about 5 minute before you put in your chicken.
4. Put your chicken in the oven above the cabbage on a separate rack and roast until about 180F and the juices run clean (this will depend on your thigh size but mine took about 15 minutes).  Your cabbage is done when it is tender-crisp and pieces are beginning to brown.
5. While your chicken and cabbage are cooking, prepare your coconut sauce.  In a large saucepan, heat the remaining tbs of coconut oil.  Saute your garlic and onion over medium heat until the onion is translucent.  Then add your chicken stock, curry paste and spices.  Whisk until fully combined.  Bring to a boil and cook about 10 minute or until the stock is reduced by about half.  Then whisk in your coconut milk and softly simmer until ready to serve.
6. To serve, place some roasted cabbage at the bottom of your plate.  Top with 2 chicken thighs and ladle a generous amount of coconut sauce over the whole thing.  Enjoy!

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Coconut Chicken & Carrot Curry

This meal combines two of my favorite things: chicken thighs and coconut curry.  I added some cooked carrots for sweetness and garnished the whole thing with cilantro and pistachios.  Simple & inexpensive dinners don't have to be boring! 

Crispy chicken thighs and sweet carrots in a rich coconut broth:  yum!

Ingredients (makes 4 large servings):
8 bone-in skin-on chicken thighs (antibiotic free and no added water)
2tbs organic virgin coconut oil
sea salt to taste
1 onion, diced
1tsp minced garlic
1-15oz package baby carrots
1/2tsp cayenne pepper (less or omit if you don't like it spicy!)
1/2tsp cumin
1/4tsp dry mustard
1/2tsp sea salt
2tsp red curry paste
1/2tsp coriander
1tsp orange zest
1/4c chicken stock (gluten, msg, and added sugar free: try Rachael Ray's brand!)
1c coconut milk
1/2c pistachios, chopped
1/4c chopped cilantro

Directions:
1. Preheat oven to 400F.  In a large saute pan heat 1tbs coconut oil over medium high heat.  Add chicken, skin side down and cook until deep brown and crispy, about 8 minutes.  Flip over and cook a few mintues more.  Set aside.  Meanwhile, place baby carrots with 1tbs water in a large glass dish.  Cover and microwave for 5 minutes.
2. Pour out fat.  Add the other tbs coconut oil and saute onions and garlic until soft.  Add all of your spices, red curry paste, and chicken stock.  Stir well and cook a few minutes.  Add your coconut milk and carrots, give it a good stir and turn off heat.
3. In a large casserole or glass baking dish, pour the onion, carrot, curry mixture.  Add your chicken on top, crispy skin side up.  Place in the oven and bake until the chicken thighs reach 170F, about 25 minutes for large thighs.
4. Serve some sauce and carrots with chicken.  Top with chopped pistachios and cilantro.  Enjoy!

Nutritional Information:
1 serving = 2 chicken thighs with skin, 1/4 portion of coconut sauce and carrots with 2tbs pistacios
Calories: 602
Protein: 33g
Fat: 33g
Carbs: 15g
Salt ~ 300mg
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Indian Butter Chicken

First off, I have to start out by saying this dish is unbelievable.  If you are unsure about Indian food, please give this a try!  Tender chicken thighs are braised in a rich Indian spiced tomato sauce and then finished off with coconut milk for added richness.  I absolutely love Indian food and I could pretty much eat this every day.  Serve with your favorite type of rice or try my Cauliflower Couscous for a low carb meal.

Rich tender chicken in a complex tomato coconut sauce: to die for!

Ingredients:
12 boneless skinless chicken thighs
2tbs butter, preferably organic and grass fed
1 onion, sliced thin
2tsp minced garlic
2tsp paprika

2tsp coriander
1tsp ground ginger
1/4tsp cinnamon
1 + 1/4tsp tumeric
3/4tsp cumin
2tsp orange peel
1/4tsp cayenne powder
1/4tsp chili powder
1/2tsp sea salt (omit if your tomato puree has salt in it)
1/2c chicken stock, maybe more if needed
6 whole peeled tomatoes, blended into a puree
3/4c coconut milk (I used coconut milk "light" from whole foods)
1/4tsp apple cider vinegar
cilantro, for garnish (optional)
cooked rice or Cauliflower Couscous, for serving

Directions:
1. Heat a stock pot or stew pot to medium high.  Add butter and when it is melted and starts to sizzle, add your chicken thighs (place them in a single layer or work in batches).  Brown the thighs, then turn them over and brown the other side.  Remove from the pot onto a plate. 
2. Add the onion and minced garlic to the pot and saute until brown and soft.  Add some chicken stock and break up the brown bits at the bottom of the pan.  Add your Indian spices (paprika through chili powder) and stir well, adding a bit more chicken stock if it gets too dry.   Your onions should be nice and brown and aromatic with the spices. 
3. Add your chicken and any juices accumulated back to the pot and stir well coat the chicken (again, if it gets too dry to spread, add a bit more chicken stock).  Cook, stirring occasionally, until your stock is pretty much dry.  Add your tomato puree and stir well.  Turn down the heat to low and let simmer 15 minutes or until chicken is cooked through and tender. 
4. Add your coconut milk and vinegar and stir.  Let cook 5 minutes more.  Serve hot with rice or couscous and garnish with cilantro. 

Indian Spiced Potato Fries

These potatoes are perfect to accompany any casual meal.  Similar to french fries (but baked, seasoned and much healthier), these little guys are sure to please the whole family.  I made mine with regular potatoes because that is all I had on hand, but they would also be superb with sweet potatoes.  Enjoy!

You could add a dipping sauce if you like, but they are equally delicious plain!

Ingredients:
2 baking potatoes, washed and cut into wedges or slices to make your "fries"
2tbs extra virgin olive oil
1/2tsp cumin
1/2tsp cinnamon
1tsp finely ground sea salt

Directions:
1. Preheat your oven to 425F.  In a small bowl, mix oil, salt and seasonings.  In a large bowl, pour the mixture over the potatoes and coat well by tossing with your hands.
2. Spread potatoes over a baking sheet covered with nonstick foil and bake about 30 minutes (or until nice and brown underneath).  Flip and cook another 10-20 minutes or until soft when pierced with a fork and crispy on the outside.  Serve hot.

Red Chicken Curry with Green Beans and Peppers

I absolutely love curry.  I was first introduced to it on the little island of Curacao a few years ago and I was hooked.  In fact, my husband and I ate Christmas dinner at an Indian restaurant in Curacao in 2008.  It's rich complex flavors, big meaty chunks and tons of veggies make it the perfect meal.  This curry is a tomato based curry that is a little more mild in flavors than some of my other curries.  It's full of meat and veggies with a touch of creaminess from the coconut.  Traditionally, curries are served with warm Jasmine rice.  I served mine with Cauliflower "Rice" which is more Paleo frienly.  Either way, this is a simple dish for all to enjoy. 

Curries are such a versatile delicious one pot meal!

Ingredients:
3 large boneless skinless chicken breasts, cut into 2" chunks
1 red onion, chopped
1tbs minced garlic
3tbs fresh ginger, minced
1 jalapeno, seeded and minced
1tbs curry powder
2tsp cumin
2tsp tumeric
1tsp coriander
1tsp cayenne pepper
1tbs lemongrass
1/2tsp cinnamon
2tsp paprika
1/4tsp dry mustard
1 15oz can crushed tomatoes
1c coconut milk
1c chicken stock
1 red bell pepper, seeded and cut into chunks
12oz green beans, washed, trimmed and cut into 2" pieces
1 small can water chestnuts, drained
1/4c lemon juice (to add at the end)

Directions:
1. In a bowl, mix tomato sauce, coconut milk, chicken stock, and spices.  Add some salt.
2. In slow cooker, add veggies at the bottom.  Mix in the garlic, ginger and jalapeno.  Place the chicken pieces in a single layer on top.  Pour the sauce mixture over the entire dish, covering evenly.
3. Cook on high 3 or 4 hours or on low 5 or 6.  It's done when the chicken is cooked through and tender.  Adjust seasonings and salt as needed.  Stir in lemon juice at the end.  Serve with rice or cauliflower "rice."

Crispy Tandoori Chicken Thighs & Slaw

Coming home from camping at Indian Caves State Park with my husband, dog and horses, I was both exhausted and starving.  I raided the fridge looking for something easy to make that would be both healthy and satisfying.  I decided to make some Tandoori chicken thighs atop a bed of warm sauteed Indian slaw.  What a perfect meal to end an adventure filled day (Want to read about my adventures on horseback? Go here).

Rich Indian spices give this dish the perfect balance of flavors

Ingredients (Serves 2):
4 bone-in-skin-on chicken thighs (antibiotic free of course)
1tbs Tandoori Spice (I make a jar of this and keep it in the refrigerator.  See recipe here).
1tbs macadamia nut oil
1 package broccoli slaw
juice of 1 lemon
1tbs white wine vinegar
a little water
1/4tbs cumin
1/4tsp turmeric
1/2tsp dry mustard
sea salt
1/4c sunflower seeds, shelled

Directions:
1. Preheat oven to 400F.  Make a little pouch under the skin of the chicken with your fingers.  Rub some of the spice rub underneath the skin of the chicken and a little on the bottom of the chicken thigh as well.  Repeat with each chicken thigh.  Season the outside of the chicken skin generously with fresh ground salt and pepper.
2. Heat oil in a saute pan on high heat.  Add the chicken thighs skin side up and cook until deep brown on on the bottom.  Then flip and cook until the chicken skins are also deep brown and look nice and crispy (takes up to 10 minutes per side but keep an eye on them).
3. Once browned, remove the chicken from the saute pan and place it skin side up on a baking sheet.  Place in the oven until a meat thermometer inserted into the meaty part of the thigh comes out 180F (mine were large thighs and took about 20 minutes).
4. Meanwhile, pour out the oil left in the chicken pan.  Add a touch more macadamia nut oil (if needed) and then the broccoli slaw to the same pan.  There should be some dark brown dried chicken pieces and such at the bottom of the pan:  don't clean it!  That's good and will help flavor the slaw!  Add a touch a water and a bit of white wine vinegar and scrape the bottom of the pan with a plastic spatula to help break up the brown bits and incorporate the into the slaw.  Add a bit of cumin, turmeric, dry  mustard and lemon.  Let the slaw cook (stirring occasionally to frequently) until all liquid is gone, the slaw softens, and it begins to turn slightly brown.  Stir in the sunflower seeds and add salt if needed.
5. Place half the slaw on your plate.  Top with 2 crispy chicken thighs and enjoy!

Coconut Chicken Curry with Peaches

I love curry.  Let me say it again:  I LOVE curry.  The blend of Indian spices with the richness of coconut milk and large chunks of chicken warms my heart.  I first ate curry while my husband was deployed in Curacao, an island in the Caribbean.  The curry I had there many times during my stay on that island was always my favorite meal and the highlight of my day.  Today, when I eat curry, I still think of that Caribbean island with it's brightly painted buildings, sandy shores and clear waters.  Perhaps that is why I love curry so much.  But it doesn't really matter.  The fact remains that curry is delicious when it's done right no matter where you eat it.  Here I have made a summer curry to highlight the use of fresh peaches.    Serve this with hot steamed rice to soak up the gravy. 

A warm bowl of this brings back wonderful memories and warms my heart

 Ingredients:
4tbs olive oil
2 medium red onions, thinly sliced
2 jalapenos, seeded and finely diced
2 cloves garlic, minced
1 2inch piece of ginger, minced
1/4c fresh lemon juice
4 large boneless skinless chicken breasts, cut into 1-2" chunks
1/2tsp cayenne pepper
1/2tsp ground coriander
1/2tsp ground cumin
1/2tsp ground turmeric
1tsp curry powder
3 ripe peaches, coursely chopped
1c chicken stock (gluten free:  I use Rachael Ray)
1c coconut milk
1-2tbs white sugar, brown sugar, or agave nectar (optional, taste first and then add sweetness if needed)
White or brown rice, for serving

Directions:
1. Heat 2tbs olive oil in a large pan.  Add onions and cook 5 minutes.  Add jalapeno, garlic, ginger, and lemon juice and cook 5 minutes more.  The onions should be caramelized and limp.  Transfer to a plate.
2. Heat remaining 2tbs olive oil.  Add chicken.  Cook over medium-high until well-browned but not fully cooked.  Add cayenne, coriander, cumin, and 1tsp sea salt and stir fry for about 2 minutes. 
3. Add onions back into the pan with chicken broth and simmer about 10 minutes or until chicken is done and flavors have blended.  Add coconut milk and reduce heat.  Let cook 2 minutes to blend.  Add sweetener and salt to taste.  Serve over rice to sop up the gravy.
Leftover Note: [Made too much?  Freeze the leftovers!  Just leave out the rice and ladle it into freezer bags.  It's good for 3 months.  To reheat, defrost in the refrigerator and then heat over the stove onmedium-low for about 20 minutes or so]

Vegetarian Mulligatawny Soup

Mulligatawny Soup is an Indian curry soup usually made with chunks of chicken, beef or lamb.  I love the taste of curry, but was looking to make a healthier Indian inspired dish.  The result was a creamy, pureed vegetable soup with a rich curry flavor and a kick of spice at the end.  This dish is vegetarian, vegan, and will detoxify your system.  I am very fond of detox soups, after I discovered them a few years ago.  When I eat a bowl of detox soup, I feel as if I am doing something truly good for my body.  With all of the desserts and sugar I have been eating recently, my body could use a break.  Below, I have listed not only my recipe, but the health benefits of each ingredient in the soup:  enjoy!

Rich and comforting:  perfect to eat as the weather cools down

Ingredients:
1tbs avocado oil    [Rich in omega-3's, omega-6's, and vitamins A, D, E]
4 cloves garlic, minced    [antibiotic, cleanses blood, lowers LDL, antioxidant, lowers blood pressure]

1 inch fresh ginger, grated    [high in potassium, magnesium, copper, manganese, vitB6, GI relief, anti-inflammatory, inhibits cancer cells, boosts immune system]
2tsp curry powder     [anti-inflammatory, prevents cancer, prevents Alzheimer's, improves memory]
1tsp turmeric     [prevents cancer, natural detoxifier, prevents Alzheimer's, anti-inflammatory, slows progression of MS, increases metabolism, antiseptic properties]
1/2tsp cayenne pepper     [lowers blood pressure, promotes digestion, anti-inflammatory]
2tsp gluten free red curry paste
1 red onion, diced     [high in polyphenols, flavinoids, chromium, vitamin C, fiber and maganese; antioxidant, lowers the risk of cancer]
6 carrots, peeled and sliced     [protects against cardiovascular disease, prevents oxidative damage, eye health, anti-cancer, high in beta-carotene, vitamins A, C, C, fiber, potassium]
1/2 head cauliflower, chopped     [high in vitamin C, K, folate, B6, natural detoxifier, antioxidant, anti-inflammatory, digestive support]
2 large Granny Smith apples, peeled, cored and diced     [high in flavinoids, fiber, vitamin C, polyphenols, antioxidant, helps control blood sugar, anti-cancer, anti-asthma]
1 medium sweet potato, peeled and diced     [high in vitamins A, C, copper, manganese, antioxidant, anti-inflammatory]
1/2 head cabbage, shredded     [lowers cholesterol, high in vitamin K, C, fiber, maganese, prevents cancer due to its high antioxidant properties, anti-inflammatory properties and levels of glucosinolates, offers digestive and cardiovascular support]
1 quart gluten free vegetable broth/stock
2c tomato juice     [high in vitamins C, A, and all the B vitamins; helps prevent cancer and cardiovascular disease]
1 14oz can coconut milk     [high in vitamins A, E, iron, fiber and electrolytes, boosts immune system, anti-inflammatory, lowers blood pressure]
Juice from 1 lime     [high in vitamin C, flavinoids, natural detoxifiers, and helps with urinary and digestive disorders]
Cilantro, for garnish

Directions:
1. Combine all of the ingredients in a slow cooker except the coconut milk and lime.  Cover and cook on high until vegetables are very tender, about 5 hours.
2. Using an immersion blender, blend the soup until pureed and smooth (this is easier on your digestive system than leaving the vegetables whole).  Alternatively, you can use a blender, but be careful:  blending hot liquids can build up steam and blow the top of the blender off so do it slowly and give it plenty of time to vent.
3.  Add the coconut milk and lime and blend again if needed.  Heat until hot (don't boil).  Serve with cilantro, if using.

Tandoori Chicken Thighs with Spicy Tomato Chutney and Cool Yogurt Sauce

I'm Gearing...I mean grilling...up for Memorial Day Weekend.  Enjoy!

Perfect accompanied by Grilled Asparagus & Baked Potato

Tandoori Spice 
(I make a big jar full and store it with my spices for a quick spice rub)
2 tbs onion powder
2 tbs garlic powder
2 tbs ground ginger
2 tbs ground coriander
1 tbs ground cumin
1 tbs ground cayenne
1 tbs ground turmeric
1 tbs ground white pepper
1 tbs salt

Boneless skinless chicken thighs (I grilled 8.  Delicious with chicken breast also.)
5 plum tomatoes
1 small onion, diced
Pinch saffron
1 serrano pepper or a few sprinkles of cayenne pepper.
3-4 tbs balsamic vinegar
1/2 packet sweetener (I used Truvia)
1c greek yogurt
Sour cream to taste (optional)
Juice of 1/2 lemon
Garlic powder and onion dip mix to taste
Cilantro (optional)


Directions:
1. Grill tomatoes on the grill until charred on all sides.  Dice.
2. Rub chicken with spice mix until thoroughly coated (I used a few tbs of the mix, not all of it!)
3. Grill chicken on medium-high (thighs about 5 minutes per side, large breasts about 10 minutes per side) until done.
4. Meanwhile, saute onion in some oil.  Add tomatoes and simmer with pinch saffron.  Add balsamic vinegar and sweetener to taste.  Add salt as well.  Sometimes I add a Serrano pepper if I have one.  Otherwise add a few shakes of cayenne depending on how spicy you like it.  Let set to room temperature.
5. Make yogurt sauce.  Mix in greek yogurt with lemon juice, garlic and onion mix to taste.  I usually add a few tbs of sour cream for richness as well, but this is optional. I also add cilantro to the sauce.
6. Serve chicken topped with spicy tomato chutney and chilled yogurt sauce to counteract the spiciness of the dish.  Sprinkle with Cilantro if desired.


NOTE: I always serve this dish with bread or a potato and some grilled vegetables.  Tonight I sprayed some fresh asparagus with olive oil and sprinkled it with sea salt.