| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indian |
Poultry |
2 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Boneless skinless chicken breasts |
| 1 |
c |
Nonfat yogurt, drained |
| 1/4 |
c |
Loosely packed fresh mint leaves plus 2 tablespoons, chopped |
| 1/2 |
|
Inch fresh ginger, peeled and chopped |
| 1 |
ts |
Ground coriander |
| 1 |
pn |
Cayenne |
| 1 |
ts |
Sugar |
| 2 |
ts |
Butter or margarine |
| 1/4 |
c |
Onion, chopped |
| 2 |
md |
Cloves garlic, crushed |
INSTRUCTIONS
Remove fat from chicken and make 3 or 4 long slits in meat to allow
marinade to penetrate. Mix yogurt, 1/4 cup chopped mint, ginger, coriander,
cayenne and sugar to make marinade. Divide marinade, reserving half in a
separate bowl. Add chicken to one half of the marinade and let marinate 10
minutes, turning once during this time. Heat margarine on medium high in a
nonstick skillet just large enough to hold chicken. Remove chicken from
marinade; discard marinade. Add onion, garlic and chicken to the skillet.
Brown chicken 3 minutes. Turn and brown 2 minutes. Lower heat to medium.
Spoon reserved marinade over chicken, cover and cook 5 minutes. Sprinkle
with remaining 2 tablespoons chopped mint and serve.
Recipe by: Austin American Statesman 4/2/97 Posted to MC-Recipe Digest V1
#563 by Sherry Zeiss <zeiss@tab.com> on Apr 12, 1997
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