ArcaMax

1/4 cup cashews
1/4 cup pistachios
1/4 cup almonds
2 - 3 dried hot chilies, seeded
1 Tbsp. fresh ginger, grated
1 cup cold water
1 tsp. ground cinnamon
3 whole cloves
1/4 tsp. cardamom seeds
2 garlic cloves
2 Tbsp. poppy seeds
1 Tbsp. ground coriander
1 Tbsp. ground cumin
1/2 cup light cream
1/4 cup butter
1 white onion, chopped
6 boneless chicken breasts, cut into 2-inch cubes
2 Tbsp. cilantro, chopped
1 Tbsp. lemon juice

Combine cashews, pistachios, almonds, hot chilies, ginger and cold water in a blender and blend until smooth. Add cinnamon, cloves, poppy seeds, coriander, cumin and light cream and blend again until sauce is smooth, set sauce mixture aside. Melt butter in a large saucepan and brown onions, add chicken cubes and brown. Stir in sauce from above and cook for 20 minutes over low-medium heat. Sprinkle with lemon juice and fresh cilantro a few minutes before serving and serve over cooked rice. We like either Basmati or Jasmine rice. Serve with condiments such as Mango Chutney and Hot Pepper Relish.

The Skinny: Use skinless chicken and substitute fat-free Half and Half for the cream.

Cucumber, Tomato and Onion Salad

2 - 3 large cucumbers, peeled and cut into 1-inch cubes
2 tomatoes, chopped
1/4 cup white onion, diced
1/4 cup fresh cilantro, chopped
1/4 cup lemon juice
1 Tbsp. olive oil
1 Tbsp. fresh ginger, grated
2 fresh hot chilies, seeded and diced
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/2 tsp. salt

Place cucumbers, tomatoes, onion, and cilantro on a platter and toss. Combine remaining ingredients in a cruet and shake well. Pour over salad and toss. Chill for about 1 hour before serving.

The Skinny: Not much room for improvement here.