Indian Chicken and Cabbage

It’s not quite chicken tikka masala, but it’s very similar, and it is a great way to incorporate cabbage into dinner.

Pour olive oil into a skillet until it completely covers the bottom and has a bit of depth. Whisk in 1 tsp each of garlic powder, dried ginger powder, ground cumin, ground coriander, ground cardamom, cayenne pepper, ground turmeric, Himalasalt, and ground black pepper. Turn the heat to medium and let the skillet heat up a bit.

Cut one pound of chicken breasts into bite-sized pieces and set all the pieces into the skillet. Simmer them gently (lower the heat if you need to — it shouldn’t be hot enough to bubble or splash) for several minutes, then flip each one with a fork and simmer them until they are cooked through.

Stir in 1/3 cup of yogurt (I prefer whole milk plain yogurt from Stonyfield), 1/3 cup of ketchup (freshly chopped tomatoes are more authentic, but Organicville ketchup is usually what I have in the refrigerator), and a “punch” (like Donnie Brasco) of white sugar. Shred one head of green cabbage and add it to the skillet. Stir it all together and let it simmer until the cabbage is crisp-tender. Serve on small plates with a dollop of yogurt.

Note: The cayenne pepper can be pretty spicy, especially for small fry. Eating a piece of bread or drinking a glass of milk will take the spice out, as will topping each bite with a bit of yogurt. (I think beer works as well, for the over-21 crowd, but I haven’t tried it — I’ve read that both gluten and casein take the bite out of spicy foods.) Enjoy!

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