Exotic Ginger Cumin Chicken
A dish where boneless skinless chicken and garlic do the work. On the table in about 20 minutes.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 15 ml Vegetable Oil (divided)
- 905 g Boneless Skinless Chicken (cut bite-size)
- 10 ml Garlic (minced)
- 120 ml Onion (chopped)
- 15 ml Ginger Root (minced)
- 2 ml Cayenne Pepper
- 5 ml Cumin
- 5 ml Turmeric
- 120 ml Chicken Stock
- 1 can (19oz) Stewed Tomatoes
- 30 ml Tomato Paste
- 5 ml Sugar
- 180 ml Low Fat Plain Yogurt
Make it lactose-friendly
- 3/4 cup Low Fat Plain Yogurt → lactose-free or coconut yogurt
Steps
- In large saucepan heat 10 ml 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.
- 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.
- Stir in stock, tomatoes, tomato paste, and sugar; return chicken to pan. Bring to boil; reduce heat and simmer 5 minutes.
- Stir in yogurt and simmer 2 minutes.
Nutrition (estimated, per serving)
| Calories | 288 |
|---|---|
| Protein | 22.8 g |
| Fat | 19.3 g |
| Carbs | 4.9 g |
| Fiber | 0.7 g |
| Sodium | 98 mg |
Source
based.cooking (community recipes, public domain) — unlicense