|2 servings||calories per servings 590||protein serving 46 g||carbs per serving 71 g||total fat per serving 11 g|
As is traditional for this Indian dish, you’ll marinate the chicken pieces in yogurt and spices before cooking it. This recipe involves a bit of multitasking, but it comes together quickly, as the tasks overlap.
|Nutrition Facts||/ Per Serving|
|Total Fat||11 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||2 g|
|Total Carbohydrates||71 g|
|Dietary Fiber||2 g|
Cut each chicken breast into six equal pieces, about 1 inch each. Place chicken pieces in a small bowl, season with 1/2 teaspoon curry salt and mix together well. Stir in 3 tablespoons yogurt. Set aside to marinate.
In a small saucepan, combine 1 1/2 cups water and 1/2 tsp. kosher salt. Place over high heat and bring to a boil. In a sieve, rinse and thoroughly drain rice. Stir rice into boiling water. When water returns to a boil, reduce heat to low, cover, and simmer 10 minutes, or until rice is tender and most of the water is absorbed. Remove from heat and keep covered.
Prepare your mise en place: Peel and slice shallot. Peel and mince ginger. Peel and mince garlic. Peel and slice onion. Quarter tomatoes through the stem end. Pick and chop cilantro leaves.
Oil a heavy baking pan with 1 teaspoon cooking oil. Slide 3 pieces of chicken onto each skewer, taking care to spread them evenly and not let them be pressed together. Place the skewers on the greased pan. Cook chicken in the oven 8-10 minutes, or until firm to the touch.
While the chicken is cooking, heat a large sauté pan over medium heat. Add 1 pat butter and remaining 1 teaspoon oil. When the butter stops foaming add the ginger, garlic and shallot. Cook, stirring, 1 minute. Add onion; cook, stirring, 2 minutes more. Add the tomatoes, remaining 1/2 teaspoon curry salt and garam masala. Cook, stirring, 3 minutes more.
Add the cooking wine, bring to a simmer, and cook about 1 minute to reduce, then add remaining 1/4 cup water. Remove chicken from skewers and add to the sauce. Cover and simmer 3-4 minutes. Remove from heat and stir in yogurt
Fluff half the cilantro into rice. Serve chicken and sauce over rice and top with remaining cilantro. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...