What's for Dinner?

Like so much traditional Indian-style cooking this dish is nutritious and satisfying, filled with fresh ingredients and vibrant flavors.

Serves 4

Ingredients:

2 Tbsp grapeseed oil
1 tsp fenugreek seeds
1/2 tsp asafetida, optional
2 Tbsp grated garlic
1 Tbsp grated ginger
1 green chili, finely chopped
1 large onion, chopped
1 Tbsp cumin seeds
1 tsp ground turmeric
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp ground cardamom
1/2 tsp Spanish paprika
1 tsp salt
2 lb boneless, skinless chicken breast, cut in small cubes
1/4 cup low-fat plain yogurt
1 cup cubed ripe, juicy papaya

Directions:

Place the oil, fenugreek seeds, and asafetida in a non-stick skillet over medium heat and cook for 10 seconds. Add the garlic, ginger, and green chili and cook for 2 minutes, stirring occasionally. Increase the heat to medium-high, add the onion, and sauté for 4 minutes until caramelized. Add the cumin seeds, turmeric, coriander, cumin, cardamom, paprika, and salt; cook for 10 seconds.

Add the chicken and cook until it's almost done, about 8 minutes. Stir in the yogurt and cook until the chicken is fully done, another 2 minutes. Add the papaya chunks, and remove from the heat. Serve over rice or with naan or rotis.

Note: I like to cook with free-range, non-medicated chicken not only for health reasons, but also for the better flavor.