A Real Pantry Challenge!
Chicken with Curry and Lime
Time requirement: 25 minutes.
What you will need:
This recipe is a challenge because it asks for items that may not be in tour the pantry. Besides a nice curry powder, you need ground asafetida, ground combava (kaffir lime powder), and pomegranate molasses. If you acquire these items, I am certain will find other uses for these flavor building ingredients.
12-16 ounces of boneless, skinless, chicken thighs or breast cut into long thin strips suitable for stir fry.
2 tablespoons of light olive oil.
1 teaspoon roasted sesame oil.
½ teaspoon ground combava. See note at the end of the recipe to replace this item.
½ teaspoon ground asafetida.
½ teaspoons ground roasted cumin.
1 ½ teaspoon of curry powder. (There is a recipe for curry powder in the chapter Building Blocks).
A garlic clove put through a garlic press.
½ cup plain yogurt.
2 tablespoons of pomegranate molasses.
Boiled rice to accompany. (There is a recipe for boiled rice in the chapter Building Blocks).
Place the olive and sesame oils in a 10-inch frypan. Add ½ teaspoon each ground asafetida, combava (kaffir lime powder), ground roasted cumin, and 1½ teaspoon of curry powder. Heat until the spices are fragrant and sizzling in the oil. Add the chicken. Toss, stir, and otherwise move the chicken in the pan for 5 minutes. Add the garlic. Add yogurt and pomegranate molasses. Toss and stir for 2 minutes.
Turn off heat. Cover and let rest 2 minutes. Serve over rice.
While different, but equally good, if there is no combava powder, replace it with the zest of one lime.