rapp
Sun, December 10th, 2006, 08:26 PM
Got the idea from Alton Brown. In fact, it's his recipe except I swapped out veggies for chicken. Made it tonight, it was awesome.
2 chicken breasts, cut in bite size pieces.
2/3 cup plain yogurt
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon mustard seeds
Combine the above 3 into a small bowl before starting, it will help.
1 teaspoon ground turmeric
1/2 teaspoon onion powder
1/2 teaspoon freshly ground coriander
1/8 teaspoon freshly ground cinnamon
Combine the above 4 in another small bowl.
2 medium cloves garlic, crushed
3 dried red chiles, stems and seeds removed if less heat is desired
1/4 teaspoon sugar
1/2 teaspoon kosher salt
Black pepper, optional
In medium mixing bowl, whisk together yogurt and cornstarch. Set aside.
Heat oil in a 10-inch, non-reactive saute pan over medium-high heat. Add cumin seeds, fennel seeds and mustard seeds, cover pan with a splatter screen, and cook, stirring occasionally, until they begin to pop.
Once they begin to pop, turn the heat down to medium, and add turmeric, onion powder, coriander, cinnamon, garlic, and chiles. Saute until garlic turns golden brown in color, approximately 3 to 5 minutes.
Gently add the chicken, sugar, salt and pepper, if desired, and cook for 5 to 7 minutes, or until chicken is fully cooked. Remove vegetables from heat, pour into bowl with yogurt mixture, and stir to combine. Remove chiles if desired, and serve immediately.
I served this on top of brown rice. Even wifey really liked it. This will be added to my dinner rotation, since (after today's spice run) I have all the ingredients stocked in the house, and the longest part is waiting 45 minutes for the brown rice to cook. The vegetable oil is probably the weakest link. Not sure how it would come out if I swapped with olive oil.
2 chicken breasts, cut in bite size pieces.
2/3 cup plain yogurt
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon mustard seeds
Combine the above 3 into a small bowl before starting, it will help.
1 teaspoon ground turmeric
1/2 teaspoon onion powder
1/2 teaspoon freshly ground coriander
1/8 teaspoon freshly ground cinnamon
Combine the above 4 in another small bowl.
2 medium cloves garlic, crushed
3 dried red chiles, stems and seeds removed if less heat is desired
1/4 teaspoon sugar
1/2 teaspoon kosher salt
Black pepper, optional
In medium mixing bowl, whisk together yogurt and cornstarch. Set aside.
Heat oil in a 10-inch, non-reactive saute pan over medium-high heat. Add cumin seeds, fennel seeds and mustard seeds, cover pan with a splatter screen, and cook, stirring occasionally, until they begin to pop.
Once they begin to pop, turn the heat down to medium, and add turmeric, onion powder, coriander, cinnamon, garlic, and chiles. Saute until garlic turns golden brown in color, approximately 3 to 5 minutes.
Gently add the chicken, sugar, salt and pepper, if desired, and cook for 5 to 7 minutes, or until chicken is fully cooked. Remove vegetables from heat, pour into bowl with yogurt mixture, and stir to combine. Remove chiles if desired, and serve immediately.
I served this on top of brown rice. Even wifey really liked it. This will be added to my dinner rotation, since (after today's spice run) I have all the ingredients stocked in the house, and the longest part is waiting 45 minutes for the brown rice to cook. The vegetable oil is probably the weakest link. Not sure how it would come out if I swapped with olive oil.