Exotic Ginger Cumin Chicken
Served with basmati rice.
Ingredients for 2
- ¼ tbsp Vegetable Oil, divided
- ½ lb Boneless Skinless Chicken, cut bite-size
- ½ tsp Garlic, minced
- ⅛ cup Onion, chopped
- ¼ tbsp Ginger Root, minced
- ⅛ tsp Cayenne Pepper
- ¼ tsp Cumin
- ¼ tsp Turmeric
- ⅛ cup Chicken Stock
- ¼ can Stewed Tomatoes
- ½ tbsp Tomato Paste
- ¼ tsp Sugar
- 0.2 cup Low Fat Plain Yogurt
Side: Basmati rice
- ⅔ cup basmati rice
- 1 ⅓ cups water
Instructions
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About 25 minutes before serving, start the rice: rinse the basmati rice until the water runs clear, then bring it to a boil with the water and a pinch of salt. Cover, simmer on low for 15 minutes, then rest off the heat, covered, until serving.
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In large saucepan heat 2 tsp oil over medium heat. Add half of the chicken and cook 3 minutes until brown. Remove from pan and set aside. Repeat with remaining chicken.
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Add remaining oil to pan; add garlic, onion, and ginger. Reduce heat to medium and cook, stirring constantly for 5 minutes or until soft. Stir in cayenne, cumin, and turmeric; saute for 1 minute.
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Stir in stock, tomatoes, tomato paste, and sugar; return chicken to pan. Bring to boil; reduce heat and simmer 5 minutes.
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Stir in yogurt and simmer 2 minutes.