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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 3 |
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This is an Americanized version of a popular Indian dish. It is traditionally made with whole chicken parts and served with na'an and/or basmati rice. Ingredients:
1 lb boneless skinless chicken breast, cut into bite sized cubes |
1 tablespoon vegetable oil |
1/2 teaspoon nigella seeds (black sesame seeds) |
1/2 teaspoon mustard seeds |
1/2 teaspoon fennel seed |
1 -2 dried red chili pepper (dried hot) |
1 cup onion, -sliced thick |
1/4 cup tomato puree |
1 teaspoon kosher salt (to taste) |
1/2 teaspoon chili powder |
1/2 teaspoon turmeric |
fresh cilantro, for garnish |
Directions:
1. In a large skillet, heat oil over medium high heat; add mustard seeds, nigella seeds, fennel seeds, and dried peppers (leave whole) and saute a few minutes until fragrant.
2. Add onions and cook until they begin to soften, about 5 minutes; remove onions and set aside.
3. Add chicken and brown on all sides; lower heat, add tomato puree and cook until cooked through, about 3 minutes.
4. Return onions, season with salt, chili powder, and turmeric; simmer 5 minutes.
5. Garnish with cilantro.
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