Indian Spiced Chicken Skillet |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 2 |
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A small-scale recipe for two. My husband's not crazy about cinnamon, so this is cinnamon-less Indian-inspired. Ingredients:
3/4 lb boneless skinless chicken breast |
1 cup plain yogurt, drained |
1/4 cup plus 2 tablespoons loosely packed chopped fresh mint or 1/4 cup cilantro, divided |
1 tablespoon shredded fresh ginger |
1 teaspoon ground coriander |
1 pinch cayenne pepper |
salt |
1 teaspoon granulated sugar |
2 teaspoons butter |
1/4 cup chopped onion |
2 medium garlic cloves, minced |
jasmine rice, cooked |
Directions:
1. Remove fat from chicken; make 3 or 4 long slits in each piece to allow marinade to penetrate.
2. Mix together yogurt, 1/4 cup chopped mint or cilantro, ginger, coriander, cayenne, salt and sugar. Set aside half the mixture. Add chicken to the remaining yogurt mixture; marinate 10 minutes, turning once.
3. Melt butter over medium-high heat in a nonstick skillet just large enough to hold the chicken. Remove chicken from marinade; discard marinade. Add onion, garlic and chicken to skillet. Brown chicken 3 minutes. Turn and brown 2 minutes. Lower heat to medium.
4. Spoon reserved yogurt mixture over the chicken. Cover and cook for 5 minutes or until cooked through. Sprinkle with the remaining 2 tablespoons chopped mint. Serve with jasmine rice.
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