My mother-in-law is from India and she’s a fantastic cook. I have tried to learn from her, but I’m a little ill at ease with cooking with a lot of spices. I just don’t have the feel for it. Something about growing up in the middle of Ohio farmland… But this one I can handle.
This recipe is simple and very tasty. If you are looking to increase the antioxidant value of your food, this is a good one to start with. The saturated fat used to sauté the chicken makes the nutrients in the garlic, ginger and turmeric more readily absorbed. Pair it with green beans with cashews, rice, and chick peas.
1 Tbsp ghee, coconut oil or Spectrum palm shortening
1/2 tsp brown mustard seeds
1/4 tsp Asofetida (optional)
1 lb chicken tenders
2-3 Tbsp grated ginger
2 cloves minced garlic
1 tsp minced cilantro
1/2 tsp turmeric
1/2 tsp chili powder
Salt and pepper to taste
A squeeze of fresh lemon juice
• Season chicken with salt and pepper.
• Mix or blend garlic, ginger, cilantro, turmeric and chili powder to form a paste. Coat chicken in paste and set aside to marinade.
• Melt fat in large sauté pan
•When oil is hot, add mustard seeds
• After mustard seeds pop, add chicken and sauté until cooked through. Be mindful not to over cook.
• Finish with a squeeze of lemon juice.