Entrée

Quick Karhai Chicken

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prep time

15 min

total time

37 min

makes

4 servings, 1 cup (250 mL) each

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kraft

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What You Need

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. dried fenugreek leaves

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. garam masala

1/2 tsp. ground turmeric

1/4 tsp. red chili powder or cayenne pepper

1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces

1/4 cup Kraft Sun-Dried Tomato & Oregano Dressing

2 Tbsp. chopped fresh coriander leaves (cilantro)

1 Tbsp. lemon juice

Make It

HEAT oil in skillet on medium-high heat. Add cumin seed, stir and cook 30 sec. Stir in next 4 ingredients; cook and stir 5 min. until vegetables are crisp-tender.

STIR in tomatoes and seasonings; cook 5 min., stirring frequently.

ADD chicken and dressing; cook 10 min. or until chicken is done, stirring occasionally. Stir in coriander and lemon juice.

kraft kitchens tips

Substitute

Substitute 200 g (1/2 of 400-g pkg.) paneer, cut into bite-size pieces, for the chicken; cook 10 min. or until paneer is browned, stirring occasionally.

Serving Suggestion

Serve with naan.