Indian Summer Chicken

Name: Indian Summer Chicken
Total time: 30 min
Yield: 2 servings
Cuisine: indian
Ingredients: 8 ounces whole onion or 7 ounces chopped ready-cut onion (1 1/2 cups); 1 tablespoon canola oil; 1 large clove garlic; 1 tablespoon fresh or frozen ginger; 1 teaspoon cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon cinnamon; 1/4 teaspoon turmeric; 1/8 to 1/4 teaspoon hot chili flakes; 1 pound ripe field tomatoes; 6 ounces skinless, boneless chicken breast; 2 ears corn; 1/2 cup nonfat plain yogurt; 1 teaspoon cornstarch; 1/8 teaspoon salt; Freshly ground black pepper to taste

By Marian Burros

Total Time: 30 minutes
Rating: 4(30)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; Corn With India's Flair

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Ingredients

Yield:2 servings

8ounces whole onion or 7 ounces chopped ready-cut onion (1½ cups)
1tablespoon canola oil
1large clove garlic
1tablespoon fresh or frozen ginger
1teaspoon cumin
½teaspoon ground coriander
½teaspoon cinnamon
¼teaspoon turmeric
⅛ to ¼teaspoon hot chili flakes
1pound ripe field tomatoes
6ounces skinless, boneless chicken breast
2ears corn
½cup nonfat plain yogurt
1teaspoon cornstarch
⅛teaspoon salt
Freshly ground black pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Chop whole onions and saute in hot canola oil in nonstick skillet large enough to hold all the ingredients.
Step 2
Mince garlic and coarsely grate ginger. Add to onion along with cumin, coriander, cinnamon, turmeric and hot chili flakes. Stir well and continue cooking over medium heat.
Step 3
Wash and trim tomatoes and cut into medium chunks; stir into onion and continue cooking.
Step 4
Wash and dry chicken and cut into thin strips; cut strips in half and add to skillet.
Step 5
Scrape kernels off corn and add to skillet.
Step 6
Stir a little yogurt into cornstarch until smooth, and blend with remaining yogurt. Stir into skillet, and cook until mixture thickens, just a couple of minutes. Season with salt and pepper and serve over rice.