Saturday, December 29, 2012

Indian Chicken with New Potatoes, Simplified

I love Indian Food, but with two small children who do not like spicy foods, we often avoid this cuisine at home.  When looking for a dinner option, I happened upon a recipe that did not seem spicy and had fairly common ingredients that I already had in my pantry.  I did make a few modifications for simplicity and wound up with a dish praised by those of all ages in my household. In the spirit of recording recipes that my family liked, I am preserving this one for future dinners.

Chicken and New Potatoes
Serves 6

1&1/4 lbs of chicken breast cut up (I used Tenders for simplicity)
1 clove of garlic chopped fine
1/2 tsp ground ginger (or fresh grated if you have it)
1 tsp ground corriander
1 medium onion chopped
3 TBSP vegetable oil
1 cup of hot water
1&1/2 tsp of salt
1/2 tsp cumin
2 cans of new potatoes (cut into quarters if whole)
black pepper to taste

Put chicken into glass bowl or dish, rub all over with garlic, coriander, and ginger.  Set aside for an hour or two to marinate.  Heat 2TBSP of vegetable oil in a large frying pan and saute chopped onions for 5 minutes or until softened.  Add chicken and fry until brown.  Add water and salt to pan, bring to a boil, cover and simmer until chicken is tender.  Meanwhile, in another frying pan, heat 1 TBSP of oil.  Add new potatoes to this pan to fry.  Turn the potatoes occasionally so they don't stick the pan.   During the last few minutes of cooking, sprinkle cumin and black pepper on the potatoes and stir to coat evenly.  Combine the potatoes and the chicken mixture and serve.

In addition to being pretty simple and family friendly, it turns out that this dish is fairly low in calories.  The Weight Watchers Points Plus total on this recipe is 6 points plus per serving.

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