 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Recipe given to me by my MIL, it's from Everyday Indian: 100 Fast, Fresh, and Healthy Recipes by Bal Arneson. I would like to try it some time. I don't like papaya, so I'll substitute mango. Ingredients:
2 tablespoons grapeseed oil |
1 teaspoon fenugreek seeds |
1/2 teaspoon asafetida powder or 1/2 teaspoon garlic powder |
2 tablespoons garlic, grated |
2 tablespoons ginger, grated |
1 green chili pepper, finely chopped |
1 large onion, chopped |
1 tablespoon cumin seed |
2 teaspoons ground cumin |
2 teaspoons ground coriander |
1 teaspoon ground turmeric |
1/2 teaspoon ground cardamom |
1/2 teaspoon paprika (spanish variety) |
1 teaspoon salt |
2 lbs chicken breasts (boneless or skinless cut in small cubes) |
1/4 cup low-fat plain yogurt |
1 cup papayas or 1 cup mango, cubed |
Directions:
1. Place the oil, fenugreek seeds, and asafetida in a nonstick skillet over medium heat and cook for 10 seconds.
2. Add the garlic, ginger, and green chili, and cook for 2 minutes, stirring occasionally.
3. Increase the heat to medium-high.
4. Add the onion, and saute for 4 minutes until caramelized.
5. Add the whole cumin seeds, ground cumin, coriander, turmeric, cardamom, paprika, and salt, and cook for 10 seconds.
6. Add the chicken and cook until almost done, about 8 minutes.
7. Stir in the yogurt and cook until chicken is fully done, another 2 minutes.
8. Add papaya or mango chunks, and remove from heat.
9. Serve over rice or with naan.
|
|