Whip up this Quick Indian Karhai Chicken entrée in 35 minutes or less. This traditional Indian dish is easy to make and has a great mixture of seasonings.
What You Need
Original recipe yields 4 servings
1 Tbsp. oil
1/2 tsp. cumin seed
1 onion, finely chopped
1 yellow pepper, coarsely chopped
2 cloves garlic, minced
1 tsp. minced gingerroot
1 tomato, chopped
1 tsp. each dried fenugreek leaves, ground coriander, ground cumin
1/2 tsp. each garam masala and ground turmeric
1/4 tsp. ground red pepper (cayenne)
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
2 Tbsp. chopped fresh cilantro
1 Tbsp. lemon juice
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Let's Make It
Heat oil in large skillet on medium-high heat. Add cumin seed; cook and stir 30 sec. Stir in onions, peppers, garlic and ginger; cook and stir 5 min. or until vegetables are crisp-tender.
Stir in tomatoes and seasonings; cook 5 min., stirring frequently.
Add chicken and dressing; stir. Cook 10 min. or until chicken is done, stirring occasionally. Stir in cilantro and lemon juice.
Substitute 7 oz. paneer cheese or extra-firm tofu, cut into bite-size pieces, for the chicken. Add to cooked vegetable mixture in skillet along with the dressing; stir. Cook 10 min. or until cheese is lightly browned, stirring occasionally. Stir in cilantro and lemon juice.
Serve with naan.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.