INDIAN SPICED CHICKEN
3/4 pound boneless skinless chicken breasts
1 cup nonfat yogurt, drained
1/4 cup loosely packed fresh mint leaves
1 (1/2-inch) piece fresh ginger, peeled and chopped
1 teaspoon ground coriander
1 pinch ground cayenne pepper
1 teaspoon sugar
2 teaspoons butter or margarine
1/4 cup chopped onion
2 medium cloves garlic, crushed
2 tablespoons chopped fresh mint leaves (for garnish)
Remove fat from chicken and make 3 or 4 long slits in meat to allow marinade to penetrate.
Mix yogurt, 1/4 cup chopped mint, ginger, coriander, cayenne and sugar to make marinade. Divide marinade, reserving half in a separate bowl. Add chicken to one half of the marinade and let marinate 10 minutes, turning once during this time.
Heat margarine on medium high in a nonstick skillet just large enough to hold chicken.
Remove chicken from marinade; discard marinade. Add onion, garlic and chicken to the skillet. Brown chicken 3 minutes. Turn and brown 2 minutes.
Lower heat to medium. Spoon reserved marinade over chicken, cover and cook 5 minutes or until done.
Sprinkle with remaining 2 tablespoons chopped mint and serve.
Makes 2 servings
Source: Austin American Statesman, April 2, 1997
3/4 pound boneless skinless chicken breasts
1 cup nonfat yogurt, drained
1/4 cup loosely packed fresh mint leaves
1 (1/2-inch) piece fresh ginger, peeled and chopped
1 teaspoon ground coriander
1 pinch ground cayenne pepper
1 teaspoon sugar
2 teaspoons butter or margarine
1/4 cup chopped onion
2 medium cloves garlic, crushed
2 tablespoons chopped fresh mint leaves (for garnish)
Remove fat from chicken and make 3 or 4 long slits in meat to allow marinade to penetrate.
Mix yogurt, 1/4 cup chopped mint, ginger, coriander, cayenne and sugar to make marinade. Divide marinade, reserving half in a separate bowl. Add chicken to one half of the marinade and let marinate 10 minutes, turning once during this time.
Heat margarine on medium high in a nonstick skillet just large enough to hold chicken.
Remove chicken from marinade; discard marinade. Add onion, garlic and chicken to the skillet. Brown chicken 3 minutes. Turn and brown 2 minutes.
Lower heat to medium. Spoon reserved marinade over chicken, cover and cook 5 minutes or until done.
Sprinkle with remaining 2 tablespoons chopped mint and serve.
Makes 2 servings
Source: Austin American Statesman, April 2, 1997
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