This dish is pictured here:
http://buttoni.wordpress.com/2009/0...cken-with-mint/
This dish is my take on a dish that was served at a teensy-weensy (only had 6-7 tables) fledgling Indian-Kashmiri restaurant called the Tandoori Chicken here in Temple, Texas. Mr. Khan, the Kashmiri proprietor, took a liking to us, as we frequented his establishment once a week. It was so good, that was sure not a hardship.
We thought if we went often enough, he might make a go of his new business. He would often chat with us a few minutes and you could see the pride he took in his cooking. He had a number of tasty dishes indeed. Sigh.
Sadly, despite the international makeup of this city, with its well-recognized Scott and White Hospital (one of the top 100 hospitals nationwide) he went out of business. We were so sad to see that happen and told him so. He was so kind when he came over to tell us he was going to have to close down, he spoke as if he bore some shame for not being to stay in business, as if he had let us down personally.
His cooking was so good, I’m still trying to come up with similar versions of a few of his better dishes. If you like Indian food, you will really like this easy-to-prepare Induction-friendly Chicken Mint dish. It is so light and refreshing….not at all heavy like some curry dishes. I’ve included in it what I know for certain was in the original dish, plus added a couple items of my own. I doubt Mr. Khan would say it’s EXACTLY like his
….but I think it’s quite close to what I remember his dish tasting like.
Hope you’ll give it a try!
INGREDIENTS:
10 oz. chicken breast cut into strips or chunks
2 T. olive oil or butter
4 chopped green onions
1 tsp. grated fresh ginger
¼-¾ tsp. crushed dried red pepper (you know how hot you like stuff)
2 T. lemon juice
1 T. chopped fresh cilantro
1 T. chopped fresh mint
2 coarsely chopped seeded tomatoes
1/4 tsp. salt
1/2 tsp. Garam Masala Spice Blend (
http://buttoni.wordpress.com/2009/0...an-spice-blend/)
DIRECTIONS: Heat the oil in a skillet or wok. Add chicken and stir-fry for about 2 minutes. Add green onion and stir-fry 2 minutes longer. Add all remaining ingredients and stir gently for few minutes longer. Transfer to serving dish and serve over steamed cauliflower you have slightly mashed down with a for.
NUTRITIONAL INFO: Serves 2, each containing:
333 calories
20.95 g fat
8.5 g carbs
5.7 g fiber
28.5 g protein
291 mg. sodium
2.8 g NET CARBS