Sunday, August 16, 2009

chicken ginger recipe


1\2 cup oil
1 small onion, thinly sliced
1 tbsp. garlic paste
1 tbsp. ginger paste
1 kg boneless chicken breast, cut into small cubes
1 1\2 tsp. chilli powder
1\4 tsp. turmeric
1 1\2 tsp. salt
1 tsp. coriander powder
3 medium tomatoes, chopped
3 tbsp. yogurt, whisked
1 tbsp. lemon juice
3 tbsp. ginger, cut into matchstick
1 tsp. chatt masala
1 tsp. garam masala
3 tbsp. fresh coriander leaves. chopped
2-4 green chillies, thinly sliced


Heat oil in a heavy based saucepan over medium heat. Add the onions and sauté until soft, about 2 minutes.
Add ginger and garlic, sauté about 2 minutes. Stirring constantly. (add little water if the mixture sticks to the bottom of the pan).
Add chicken and fry until the water from chicken is evaporated, about 5 minutes.
Add chili powder, turmeric, salt and coriander powder. Fry 1 minute, then add tomatoes and Stirring constantly, fry the mixture for about 5 minutes, or tomatoes are reduced to a pulp.
Add yogurt and fry for few more minutes, stirring constantly, about 4 minutes. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.
Add lemon juice, ginger sticks, chatt masala garam masala, coriander leave and green chilies. Stir once, cover and cook for 3 minutes over low heat.
Serve with Nan, Roti or plain boiled rice.

Ginger Glazed Chicken with Pineapple Salsa

6 boneless, skinless chicken breasts
1 1/2 tablespoons minced garlic
1 tablespoon grated fresh ginger
1 teaspoon ground black pepper
1/2 cup soy sauce
1/4 cup sesame oil
1/4 cup honey
1/4 cup vegetable oil
1/2 cup reserved pineapple juice
1 (20 ounce) can DOLE® Pineapple Tidbits, drained, reserving juice
1/4 cup red onion, finely chopped
1/2 cup fresh cilantro, finely chopped
1 teaspoon fresh lime juice

Combine first 8 ingredients ingredients except chicken, in small bowl. Place chicken in resealable bag. Pour glaze over chicken coating well. Marinate in refrigerator 4 hours.
Combine pineapple tidbits, red onion, cilantro and lime juice in small bowl. Refrigerate 1 hour.
Heat grill to medium-high.
Drain chicken. Pour marinade into small saucepan. Bring to a boil; boil 2 minutes.
Grill chicken; covered, 6 minutes. Brush with marinade, turn and cook 8 minutes or until internal temperature reaches 165 degrees F in thickest part of chicken. Baste several times while cooking.
Serve with heaping portions of salsa.

Brushing the chicken with leftover marinade ensures that each bite will be packed with flavor."
Original recipe yield: 6 servings

No comments:

Post a Comment