Wed 26 Jan 2011
It’s been ages since my last post, because we have been in the process of moving. We are keeping our house, but now also have an apartment in the city. It’s great – but with no barbecue and an electric range instead of gas, I need to change my cooking style a bit. The good news is that we are near a Whole Foods store, meaning a whole new range of products that are free of additives and preservatives.
One of the first meals I made in the apartment was this Indian-style chicken with lemon and spices from the October 1999 issue of Bon Appetit. It is delicious with rice and with spiced potates, peas and cauliflower – a recipe I will post in a few days.
To avoid additives and preservatives in this recipe, be sure to use fresh lemon juice. Make sure your spices are free of added colour and that the diced tomatoes and sour cream are free of preservatives.
4 skinless boneless chicken breast halves, cut into 2-inch pieces
1/4 cup fresh lemon juice
1/2 teaspoon ground turmeric
2 tablespoons vegetable oil
1 large onion, chopped
1 tablespoon minced fresh ginger
1/2 teaspoon cumin seeds
1 14 1/2-ounce can diced tomatoes in juice
1 teaspoon chili powder
3/4 teaspoon salt
1/4 teaspoon paprika
2 tablespoons sour cream
Mix chicken, lemon juice and turmeric in medium bowl. Marinate 30 minutes.
Heat oil in large skillet over medium heat. Add onion, ginger and cumin seeds and sauté until onion is tender, about 5 minutes. Add chicken with marinade; sauté until most of marinade evaporates, about 3 minutes. Add tomatoes with juices, chili powder, salt and paprika. Cover; simmer 7 minutes. Uncover; simmer until chicken is cooked through and sauce thickens, about 8 minutes longer. Remove from heat. Mix in sour cream. Season with salt and pepper.
From the October 1999 issue of Bon Appetit