Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Black mustard seeds
2 ts Black mustard seeds
1/2 ts Ground tumeric
1/4 ts Pepper
6 Boneless skinless chicken
Breast halves
1 tb Ginger root -- minced
2 ts Ginger root -- minced
1 tb Canola oil
1 tb Garlic -- minced
2 ts Garlic -- minced
1 Chili pepper -- seeded
Sliced
3 md Potatoes -- peel in
Chunks
Salt

In a spice grinder or blender, combine the mustard seeds and 2 tbsp
water to a fine paste. Add the tumeric and pepper. Process just
enough to mix thoroughly. Rub the spice paste mixture into the
chicken breasts and marinate, covered, for 2 to 3 hours in the
fridge. In a large nonstick skillet, heat the oil over moderate
heat. Add the ginger, garlic, and chili pepper and stir fry for 45
seconds. Add the chicken and sear on both sides. Add the potatoes and
1/4 cup water. Bring to a boil. Reduce the heat to simmer. Cook.
covered, stirring occasionally, for about 20 minutes or until the
chicken and potatoes are tender. If the mixture sticks to the pan,
add about 1 tbsp of water during cooking. Add salt to taste. Remove
from heat. Let stand, covered, for a few minutes before serving. Can
be prepared 1 day ahead. 213 calories and 4 grams fat.

Recipe By : Indian Cooking Light

From: Meg Antczak Date: 07-30-95 (21:59) (159)
Fido: Cooking

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