Yield: 6 servings
|1 teaspoon||White poppy seeds|
|1 tablespoon||Olive oil|
|3 cups||Onion -- thinly sliced|
|1 tablespoon||Ginger root -- chopped|
|2 teaspoons||Garlic -- chopped|
|1 teaspoon||Red pepper powder|
|2 tablespoons||Coriander leaves -- chopped|
|1 cup||Plain yogurt|
|6||Boneless skinless chicken|
In a small skillet dry roast the poppy seeds over moderate heat until aromatic. Let cool. Grind to a powder in a spice grinder or blender. Heat 2 tsp oil in a non-stick skillet. Add the onions and stir for 2 minutes. Add 2 tbsp water. Turn th heat to low. Cook, stirring, until the onions are light brown, about 8 minutes. Add the ginger and garlic and cook for another 2 minutes. Add the red pepper powder, ground poppy seeds and 1 tbsp of the coriander leaves. Stir for 30 seconds. Let cool slightly. Put the mixture and ¼ cup water in a food processor or blender and process to a smooth paste. Add the yogurt and process long enough to blend. Do not overprocess. Set aside. Heat the remaining tsp of oil in a large nonstick skillet over moderate heat. Add the chicken breasts and saute on each side until they are lightly browned. Add the yogurt mixture and bring ALMOST to a boil. Reduce the heat and simmer, covered, until the chicken is tender and no longer pink inside, about 8 to 10 minutes.
Stir occasionally during cooking to make sure the sauce is not sticking to the pan and burning. The yogurt sauce should have thickened to a velvety, smooth consistency that just forms a glaze on the chicken. If the sauce is too thin, remove the cover and boil until the sauce reduces. If it is too thick, add skim milk tbsp by tbsp until the sauce is the correct consistency. Sprinkle remaining coriander leaves over the top. Flavors reach their full peak when prepared 1 to 2 days ahead. Reheat gently, adding skim milk if needed. 186 calories and 4 grams fat.
Recipe By : Indian Cooking Light From: Meg Antczak Date: 07-30-95 (20:30) (159) Fido: Cooking