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Christine
Andrews
Serves 2
Prep time: 10 min
Waiting time: 15 min up to 2 hours
Cooking time: 5-6 minutes
1/2 c PLAIN yogurt (NOT vanilla - PLAIN)
1 clove garlic
1 tbsp lemon juice
1 tsp corn oil
1/2 tsp ground ginger
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp black pepper
1/4 tsp chili powder
1/8 tsp ground cloves
dash ground nutmeg
chicken strips or chicken breast (about 10 oz)
Put the yogurt in a medium sized
bowl. Add garlic, lemon juice, oil, ginger, cumin, cinnamon, black
pepper, chili powder, cloves and nutmeg. Stir well.
Cut the chicken into small bits. Add the chicken to yogurt mixture.
Stir well to coat the chicken. Cover and refrigerate for at least
15 minutes or up to 2 hours.
To cook, put the chicken and yogurt mixture into a frying pan or
wok and begin heating over high heat. Cook the chicken, stirring
frequently, for 5-6 minutes, or until most of the liquid has evaporated.
The chicken will be firm and white. Serve immediately. Serve over
rice (flavored rice is nice.)
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