Green Chutney Chicken by Monica Bhide
Description
Reprinted with permission from Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen by Monica Bhide, (Simon & Schuster, © April 2009). Check out more of Monica's work on her website and blog, A Life of Spice. Here's the Mint-Cilantro Chutney recipe, the first ingredient used below.
Ingredients
- 1 cup Mint-Cilantro Chutney (recipe link above)
- 1 green bell pepper, seeded and roughly chopped
- 1⁄4 cup water
- 2 tablespoons vegetable oil
- 1 tablespoon store-bought ginger-garlic paste*
- 1 1⁄2 pound skinless, boneless chicken, cut into 1-inch dice
- salt to taste
- Green serrano chilis, slit and seeded, for garnish
Goes Well With
Directions
Put the chutney, bell pepper and water into a blender, and process until smooth. Set aside.
In a nonstick skillet, heat the oil over medium heat. When it begins to simmer, add the ginger-garlic paste and saute for about 1 minute.
Add the chicken and cook over medium-high heat for 12 to 15 minutes, until well-browned and cooked through.
Add the chutney mixture and salt to taste. Bring to a gentle simmer and immediately remove from heat.
Garnish with the green chilis and serve immediately.
*Available at an Indian grocery or online at www.indianfoodsco.com
Makes
Notes
Monica says: "This recipe gets its inspiration from a green chili chicken that the chefs at the Bombay Club in Washington, D.C., prepare. The basic mint-cilantro chutney is supplemented with the flavor of bell peppers. The trick is to brown the chicken well, and then, only when the chicken is completely cooked, add the aromatic herbal chutney. Don't overcook it, or the sauce will lose its bright green color and turn a nasty brown. I like to serve this with basmati rice."
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