My love for papaya is the main inspiration for this creation, which was published in the local newspaper. I have received countless e-mails from people who all give this dish a five-star rating.
2 tbsp grapeseed oil
1 tsp fenugreek seeds
1/2 tsp asafoetida
2 tbsp grated garlic
1 tbsp grated ginger
1 green chili, finely chopped
1 large onion, chopped
1 tbsp cumin seeds
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
1/2 tsp ground cardamom
1/2 tsp Spanish paprika
1 tsp salt
2 lb boneless, skinless chicken breast, cut in small cubes
1/4 cup low-fat plain yogurt
1 cup cubed ripe, juicy Papaya
1. Place the oil, fenugreek seeds, and asafoetida in a non-stick skillet over medium heat and cook for 10 seconds. Add the garlic, ginger, and green chili, and cook for 2 minutes, stirring occasionally.
2. Increase the heat to medium-high, add the onion, and sauté for 4 minutes until caramelized. Add the whole cumin seeds, ground cumin, coriander, turmeric, cardamom, paprika, and salt, and cook for 10 seconds.
3. Add the chicken and cook until it’s almost done, about 8 minutes. Stir in the yogurt and cook until the chicken is fully done, another 2 minutes. Add the papaya chunks, and remove from the heat. Serve over rice.
Serves 4
Chef's Notes
Quality: I like to cook with free-range, non-medicated chicken not only for health reasons, but also to create a more flavourful dish.
Definitions
Asafoetida: Called hing in Punjabi, this is a pale yellow powder used in savoury dishes. It has a very unpleasant smell when raw, but when cooked in hot oil adds a wonderful onion-like aroma to the food. It can also be purchased as a small hardened lump, but because of its strong flavour it needs to be chopped into very small pieces before it is used.
Fenugreek: Called menthi in Punjabi. Seeds as well as dried leaves are used for cooking, and both are readily available in supermarkets.
Spanish Paprika: Called degimirch in Punjabi, these are ground sweet red peppers. When I purchase it in Indian markets, the package is labeled Spanish paprika with the Punjabi name written underneath.
Recipes excerpted from Everyday Indian by Bal Arneson. Published by Whitecap Books. Copyright 2009 by Bal Arneson. Excerpted with permission of Whitecap Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now!