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Ingredients
8 ounces whole onion or 7 ounces chopped ready-cut onion (1 ½ cups)
1 tablespoon canola oil
1 large clove garlic
1 tablespoon fresh or frozen ginger
1 teaspoon cumin
½ teaspoon ground coriander
½ teaspoon cinnamon
¼ teaspoon turmeric
⅛ to ¼ teaspoon hot chili flakes
1 pound ripe field tomatoes
6 ounces skinless, boneless chicken breast
2 ears corn
½ cup nonfat plain yogurt
1 teaspoon cornstarch
⅛ teaspoon salt
Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
48 grams carbs; 63 milligrams cholesterol; 396 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 8 grams fiber; 269 milligrams sodium; 30 grams protein; 22 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Chop whole onions and saute in hot canola oil in nonstick skillet large enough to hold all the ingredients.
- Step 2
Mince garlic and coarsely grate ginger. Add to onion along with cumin, coriander, cinnamon, turmeric and hot chili flakes. Stir well and continue cooking over medium heat.
- Step 3
Wash and trim tomatoes and cut into medium chunks; stir into onion and continue cooking.
- Step 4
Wash and dry chicken and cut into thin strips; cut strips in half and add to skillet.
- Step 5
Scrape kernels off corn and add to skillet.
- Step 6
Stir a little yogurt into cornstarch until smooth, and blend with remaining yogurt. Stir into skillet, and cook until mixture thickens, just a couple of minutes. Season with salt and pepper and serve over rice.
Private Notes
Comments
Flavors were good but man, to timing instructions whatsoever. Doubled the recipe and added 1 cup water to increase the liquidity.
I love this recipe! I use nonfat Greek yogurt.