Indian Summer Chicken Recipe

Name: Indian Summer Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ⅛ teaspoon salt; Freshly ground black pepper to taste

Servings: persons

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
⅛ teaspoon salt
Freshly ground black pepper to taste

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.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Indian Summer Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Summer Chicken

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