Indian Summer Chicken

Name: Indian Summer Chicken
Ingredients: 8 ounces whole onion or 7 ounces chopped ready-cut onion (1 1/2 cups); 1 tablespoon canola oil; 1 large clove garlic; 1 tablespoon fresh or frozen ginger; 1 teaspoon cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon cinnamon; 1/4 teaspoon turmeric; 18 to 1/4 teaspoon hot chili flakes; 1 pound ripe field tomatoes; 6 ounces skinless, boneless chicken breast; 2 ears corn; 1/2 cup nonfat plain yogurt; 1 teaspoon cornstarch; 18 teaspoon salt; Freshly ground black pepper to taste

16 ingredients

10 steps

Ingredients

8 ounces whole onion or 7 ounces chopped ready-cut onion (1 1/2 cups)
1 tablespoon canola oil
1 large clove garlic
1 tablespoon fresh or frozen ginger
1 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1/4 teaspoon turmeric
18 to 1/4 teaspoon hot chili flakes
1 pound ripe field tomatoes
6 ounces skinless, boneless chicken breast
2 ears corn
1/2 cup nonfat plain yogurt
1 teaspoon cornstarch
18 teaspoon salt
Freshly ground black pepper to taste

Directions

1

Chop whole onions and saute in hot canola oil in nonstick skillet large enough to hold all the ingredients.
2

Mince garlic and coarsely grate ginger.
3

Add to onion along with cumin, coriander, cinnamon, turmeric and hot chili flakes.
4

Stir well and continue cooking over medium heat.
5

Wash and trim tomatoes and cut into medium chunks; stir into onion and continue cooking.
6

Wash and dry chicken and cut into thin strips; cut strips in half and add to skillet.
7

Scrape kernels off corn and add to skillet.
8

Stir a little yogurt into cornstarch until smooth, and blend with remaining yogurt.
9

Stir into skillet, and cook until mixture thickens, just a couple of minutes.
10

Season with salt and pepper and serve over rice.