Recipe courtesy of Singapore Health Promotion Board and Milind Sovani
- ½ medium brown onion, peeled
- 6 cloves garlic, peeled
- ½ cup sliced, peeled ginger root
- 3 green chilies
- 1 tablespoon sunflower oil
- 1 tablespoon coriander seeds, crushed
- 1 teaspoon cumin powder
- ¼ teaspoon turmeric powder
- 14 ounces raw chicken breast, cubed
- 4 large scallions, cut into half-inch lengths
- 1 teaspoon garam masala powder
- 2 tablespoons chopped green coriander (cilantro)
- Salt to taste
In a food processor, grind onions, ginger, garlic and green chilies into a fine paste.
Heat oil in a thick-bottomed pan, add crushed coriander seeds, and sauté for a few seconds. Add paste and sauté for 4 to 5 minutes. Add cumin powder and turmeric powder and sauté.
Add chicken cubes and sauté for 2 minutes.
Cover pan with lid and leave over low heat to cook for 7 to 8 minutes, stirring occasionally.
Add spring onions stalks, garam masala powder, green coriander, and salt. Mix well and cook over low heat for 2 to3 minutes.
Remove and serve hot.
Nutritional information per serving:
Calories: 195 ⁄ Protein: 24 g ⁄ Carbohydrate: 10 g ⁄ Fiber: 2 g ⁄ Sodium: 102 mg
Saturated fat: 1.0 g ⁄ Polyunsaturated fat: 2.0 g ⁄ Monounsaturated fat: 2.5 g ⁄
Trans fat: 0 g ⁄ Cholesterol: 62 mg
Copyright © Milind Sovani, The Song of India
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