Spicy Chicken with Yogurt and Dill |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve this entrée with steamed white rice and warm pita rounds. Ingredients:
2 pounds skinless boneless chicken breast halves, cut crosswise into 1-inch-wide strips |
3/4 cup plain yogurt |
3 tablespoons vegetable oil |
2 large shallots, chopped |
2 tablespoons minced seeded red jalapeño chilies |
2 tablespoons minced peeled fresh ginger |
2 teaspoons ground cumin |
1/2 cup chopped fresh dill |
Directions:
1. Place chicken in medium bowl; sprinkle chicken with salt and pepper. Stir in plain yogurt. Refrigerate at least 30 minutes and up to 2 hours.
2. Heat vegetable oil in heavy large skillet over medium-high heat. Add shallots, chilies, ginger and cumin; sauté until shallots are tender, about 2 minutes. Add chicken with yogurt and sauté until chicken begins to brown, about 3 minutes. Reduce heat to low, cover and simmer until chicken is cooked through, about 3 minutes. Uncover skillet. Stir in dill. Increase heat to medium-high and simmer until sauce thickens slightly, about 1 minute. Season to taste with salt and pepper and serve.
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