Weeknight dinners: Yogurt & Ginger Spiced Chicken with Mint

Who does not like an easy but tasty meal? I love it when I can finish cooking in under 30 minutes. AND especially if you can get a curry done in under 30 minutes – WIN! Maybe, I am new to this. Maybe most seasoned curry chefs cook in under 30 minutes. Who knows. Let me celebrate my victories where I can get it, right?

The other night, we went to a local craft beer brewfest. Fantastic selection of beers and a great night overall. We get back and of course, both the husband and I are starving (yes even after having a ton of beer. No judgy). So I turned to this trusty recipe and whipped it up even before the rice was done cooking. This was enough for my husband to prompt me to apply for Masterchef. Oh the things he says in his drunked stupor. Haha.

Anyways, hope you enjoy this. Its great with some fresh coriander rice or naan bread. Or if you’re watching carbs, just have it like a curry soup (don’t know what that is). No matter how you have it, C’est si bon!!

Yogurt & Ginger Spiced Chicken with Mint (Serves 2)

INGREDIENTS:

4 chicken legs (Skinless. Important to have skinless legs as they are lighter and more delicious. With skin meat can be tasty but quite unhealthy and fatty)
4 medium sized garlic cloves
3 inch ginger root. 2/3rd chopped and rest julienned
1 medium red onion, thinly sliced

Whole spices:
Peppercorns
Bay leaf
Cinnamon
Cloves
(you may skip some if not available)

Marinade:
1.5 cup thick yogurt (unflavored greek yogurt will work)
1 teaspoon turmeric
1 tablespoon coriander and cumin powder
1 teaspoon paprika/cayenne pepper/kashmiri chili powder (All good substitutes. Add depending on heat preference)
1 tablespoon mint powder
1 tablespoon ginger garlic paste
1 green chili chopped
1/4 cup chopped coriander
1 teaspoon lemon juice
Salt to taste

How to:

1. Marinate the chicken leg pieces with the ingredients listed for marinade. Put it in the fridge while you prep your other ingredients.

2. Go ahead and thinly slice the red onion, and dice the ginger and garlic (no need to make a paste).

3. Pour one tablespoon of oil into the pan. Add about 6 black peppercorns, 2 bay leaves, 5 cloves, and a one inch cinnamon stick. (The photograph doesn’t indicate all the ingredients cause I was in a hurry. Its to just give you guys an idea.) Saute the whole spices, until you a get a nice aroma.

4. Saute the onions, garlic, and ginger in the aromatic oil until the onions turn light golden and the garlic and ginger lose the raw smell. Things should start smelling fantastic right about now.

5. Go ahead and get the chicken out of the fridge and add to the onion mixture.

6. Cover the pan and cook at medium high for about 20 minutes or until cooked through. (20 minutes for this quantity of chicken is very accurate).

7. Remove cover, and top the dish with gresh ginger (julienned), few teaspoons of cream(optional), and fresh mint leaves. Ready to serve!

P.S. Don’t hate me cause I forgot to photograph the final dish. Coming soon. I promise!

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