Yield: 6 servings
|1 tablespoon||Black mustard seeds|
|2 teaspoons||Black mustard seeds|
|½ teaspoon||Ground tumeric|
|6||Boneless skinless chicken|
|1 tablespoon||Ginger root -- minced|
|2 teaspoons||Ginger root -- minced|
|1 tablespoon||Canola oil|
|1 tablespoon||Garlic -- minced|
|2 teaspoons||Garlic -- minced|
|1||Chili pepper -- seeded &|
|3 mediums||Potatoes -- peel & in|
In a spice grinder or blender, combine the mustard seeds and 2 tbsp water to a fine paste. Add the tumeric and pepper. Process just enough to mix thoroughly. Rub the spice paste mixture into the chicken breasts and marinate, covered, for 2 to 3 hours in the fridge. In a large nonstick skillet, heat the oil over moderate heat. Add the ginger, garlic, and chili pepper and stir fry for 45 seconds. Add the chicken and sear on both sides. Add the potatoes and ¼ cup water. Bring to a boil. Reduce the heat to simmer. Cook.
covered, stirring occasionally, for about 20 minutes or until the chicken and potatoes are tender. If the mixture sticks to the pan, add about 1 tbsp of water during cooking. Add salt to taste. Remove from heat. Let stand, covered, for a few minutes before serving. Can be prepared 1 day ahead. 213 calories and 4 grams fat.
Recipe By : Indian Cooking Light From: Meg Antczak Date: 07-30-95 (21:59) (159) Fido: Cooking