My Lime Green Kitchen

Archive for March, 2010

This combination of flavors isn’t one we have often and it was very tasty!  This can be made in one pot and since it has potatoes, meat and green peas, add a salad and bread and you have a meal!  We had a bottle of homemade blueberry/fig wine and it was a great combination!

Ingredients:

4 boneless, skinless chicken breasts, pounded thin
1 cup plain yogurt
1 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. powdered mustard
1/2 tsp. salt
1 tsp. fresh ground pepper
2-3 large Russet potatoes, peeled and thinly sliced
1-1/2 cups frozen green peas
1/3 cup fresh cilantro, chopped
olive oil or butter

Directions:

Mix the yogurt, turmeric, cumin, mustard, salt and pepper.

Spread the yogurt mixture on both sides of the chicken breasts.  Refrigerate at least 2 hours.

Heat the oil or butter.  Brown the potatoes, cooking them til they’re completely done.

Remove the potatoes.  Add more oil if needed.  Without removing any of the yogurt mixture, add the chicken pieces to the hot oil and cook til done.

Add the peas and return the potatoes to the pot.  Continue to cook until the peas are hot.

Add the cilantro, continuing to cook for another 2 or 3 minutes, til everything is completely heated.