Murg Hara Pyaaz (Stir-Fried Chicken and Spring Onion)

Recipe courtesy of Singapore Health Promotion Board and Milind Sovani

scallion

Serves 4

      • 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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