BestDailyRecipe

This Eastern Indian recipe is adapted from Lucy’s Cookbook.  Very nice over whole grain brown rice.

Serves 4-6

INGREDIENTS:

1/2 cup coarsely chopped onion

4 coarsely chopped garlic cloves

1 tbsp grated fresh ginger (tip: store ginger root in the freezer.  It will last longer!)

1 tbsp fresh lemon juice

3/4 cup plain yogurt (we like to make our own)

1 tsp ground coriander

1/2 tsp ground cumin

1/4 tsp turmeric

1/8 tsp cinnamon

1/8 tsp nutmeg

3/4 tsp salt

1/4 tsp black pepper

1/2 tsp cayenne pepper

3 tbsp olive oil

2 boneless skinless chicken breasts

1/2 pound asparagus

1 medium yellow squash

1 medium zucchini

DIRECTIONS:

1. Puree first 13 ingredients and 1 tbsp olive oil in blender or food processor until evenly mixed
2. Cut chicken and vegetables into bite-sized pieces, place vegetables in steamer basket and set aside
3. In large frying pan, heat remaining 2 tbsp olive oil over medium-high heat
4. In medium pot, boil 1 cup water
5. Add chicken to pan and cook until no longer pink in center (about 10 mins)
6. Place steamer basket in pot with boiling water, reduce heat to medium, cover and cook for 5 mins
7. Once chicken is cooked, mix in sauce and vegetables, saute over low heat for 5-10 mins
8. Serve over prepared whole grain brown rice and enjoy!

Tags: chicken, curry, tandoori