Tag Archives: Cilantro

Chicken in Tomato and Fenugreek Sauce

I picked up an Indian Cookbook over the weekend and opened to a random page for my next experiment.  Wouldn’t you know it, I landed on Chicken in Tomato and Fenugreek Sauce.

Of course, I seeing that I like to do things my own way I altered the recipe but you get the idea.

Needed:

1 lb of cubed chicken (I strongly suggest dark meat. I only used white as that is what I had in the freezer)

3 tbsp of lime juice (left over from the last dish)

4 tbsp of olive oil

1 white onion, diced

2 tsp ginger paste

2 tsp garlic paste

2 1/2 tsp sea salt

1/2 tsp ground turmeric

1 tsp chili powder

1 tbsp coriander

15 oz can of diced tomatoes

1 tbsp fenugreek powder

1/2 garam masala

Handful of chopped cilantro

4 diced green chiles

1/2 cup warm water

Ready to go?

1 – Toss your diced chicken into a bowl, add 2 tsp of salt and your lime juice. Cover, shake and let sit for 30 mins.

2 – In a large skillet over medium heat, add your oil and onion. Cook for 5 to 7 minutes. Stir.

3 – Add the ginger, garlic paste and continue to stir for roughly a minute.

4 – Toss in your turmeric, chili powder, coriander and stir.  Heat for roughly one minute, then reduce your heat to medium-low.

5 – Add your tomatoes and cook for roughly 5 minutes. Check the taste, if needed add the additional 1/2 tsp of salt.

6 – Place in your chicken (juice and all), raise the heat to high, and cook for 5 minutes.

7 – Add your half cup of water, reduce heat to medium and cook for 10 minutes until the sauce begins to thicken up.

8 – Add your fenugreek, cilantro leaves (save a few for the final plating), garam masala and chilis  and cook for a few minutes, until the chilis become a bit tender.

9 – Plate over rice, add some cilantro and serve!

This is full of flavor and taste.  It doesn’t have too much kick, as some may expect, and the cilantro pulls everything together. I hope you enjoy.

PS – Did anyone notice the cost of Chicken going up a rather large amount recently?

Lime Chicken Fajitas with Cilantro Rice

Folks, this is a very easy recipe that does not fall short on flavor.  With as little as 15 mins prep time, 15 minutes or marinade, and 10 minutes of cooking you can have an outstanding little meal.

Needed:

1 lb. thinly cut chicken breast, sliced into strips

1 bottle of lime juce

2 tablespoons of garlic salt

1 tablespoon of chili powder

2 red jalapeño peppers, thinly sliced

1 green bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

2 tablespoons of olive oil (for searing the chicken)

flour tortillas

1 cup of cooked white rice

Diced Cilantro

Ok, like I said, this is really easy… take your sliced chicken and place it into a small air tight container and pour enough lime juice to just cover the chicken. Add in your garlic salt and chili pepper.  Place a lid on and shake. Put in the fridge and repeat 3 times (roughly every 5 minutes).

Add your olive oil to your cast iron pan, heat her up and remove roughly 4 to 5 strips of chicken from the marinade. Sear the meat on each side for 2 minutes or until it get brown. As the chicken is thinly sliced it will cook very quickly. Remove from the pan, place in a fresh bowl and repeat until you have cooked all of the chicken.

Using the same pan, quickly heat up your peppers.  While the jalapeño peppers may be hot for some, the bell peppers should counter act the capsaicin when eating together.

With the peppers and chicken complete, take your chopped cilantro and mix with your white rice.  Assemble your plate and you are done!