Indian Chicken With Vegetables Recipe
Summary
Ingredients
| Boneless chicken breast | 2 | |
| 1/2 cup plain lowfat yogurt | ||
| Lemon juice | 1 Tablespoon | |
| Curry powder | 1 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Ground red pepper | 1/8 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Potatoes | 2 Large | |
| Sweet potato | 1 Large | |
| Carrots | 1/2 pound | |
| Onions | 1/2 pound | |
| Garlic | 5 Clove (5gm) | |
| Olive oil | 1 1/2 Tablespoon | |
| Coriander | 1 1/2 Tablespoon, chopped | |
Directions
1. Cut each chicken breast into two pieces.
2. In a glass bowl stir together the yogurt, lemon juice, curry powder, cumin, ground red pepper, 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper. Add the chicken, turning it to coat it evenly with the marinade. Cover the bowl with plastic wrap and let stand at room temperature 1 hour (or marinate the chicken in the refrigerator up to 24 hours).
3. Meanwhile, wash and peel all the potatoes. Wash and trim the carrots; peel the onions and garlic cloves. Cut the potatoes, carrots and onions into 1-inch pieces; mince the garlic cloves; set aside.
4. Preheat the oven to 400°.
5. Combine the vegetables in a large baking dish, sprinkle them with the oil and the remaining salt and pepper, and toss to coat the vegetables with oil. Bake 50 minutes, or until the potatoes are softened. Add the chicken and marinade to the baking dish and stir to combine. Cover the dish with foil, reduce the oven temperature to 350° and bake another 50 minutes, or until the chicken is tender. Transfer the chicken and vegetables to a serving dish, sprinkle with coriander.
2. In a glass bowl stir together the yogurt, lemon juice, curry powder, cumin, ground red pepper, 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper. Add the chicken, turning it to coat it evenly with the marinade. Cover the bowl with plastic wrap and let stand at room temperature 1 hour (or marinate the chicken in the refrigerator up to 24 hours).
3. Meanwhile, wash and peel all the potatoes. Wash and trim the carrots; peel the onions and garlic cloves. Cut the potatoes, carrots and onions into 1-inch pieces; mince the garlic cloves; set aside.
4. Preheat the oven to 400°.
5. Combine the vegetables in a large baking dish, sprinkle them with the oil and the remaining salt and pepper, and toss to coat the vegetables with oil. Bake 50 minutes, or until the potatoes are softened. Add the chicken and marinade to the baking dish and stir to combine. Cover the dish with foil, reduce the oven temperature to 350° and bake another 50 minutes, or until the chicken is tender. Transfer the chicken and vegetables to a serving dish, sprinkle with coriander.
Chef
