Provided by Marian Burros
Categories dinner, one pot, main course
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Chop whole onions and saute in hot canola oil in nonstick skillet large enough to hold all the ingredients.
- 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.
- Wash and trim tomatoes and cut into medium chunks; stir into onion and continue cooking.
- Wash and dry chicken and cut into thin strips; cut strips in half and add to skillet.
- Scrape kernels off corn and add to skillet.
- 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.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 13 grams, Carbohydrate 48 grams, Fat 17 grams, Fiber 8 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 286 milligrams, Sugar 22 grams, TransFat 0 grams
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