So one thing you likely know about me by now if you’ve visited here before is that I like ethnic food. A lot. Herbs and spices can change everything. The most mundane foods (like chicken and lentils, for example) become something really special when seasoned with exotic spices. Anyhow, I made these for staff lunch today and served it with saffron-infused brown rice…delicious. There is a simple curry recipe at the bottom of this post but a good quality store-bought brand would be fine…or use your own flavor combination. Enjoy.
¼ cup vegetable oil
2 tablespoons fresh lemon juice
1 cup plain yogurt
4 cloves garlic, minced
2 tablespoons curry powder
1 tablespoon minced fresh ginger
2 teaspoons kosher salt
1 teaspoon ground black pepper
1/2 small onion, sliced
4 boneless chicken breasts, sliced
oil for sauteing
black sesame seeds for garnish
Combine all of the ingredients in a bowl (except the oil for sauteing and the black sesame seeds) and mix thoroughly. Refrigerate for one hour. Heat a small amount of oil over high heat in a large heavy skillet (cast iron works great). When to oil is hot, add the marinated chicken in a single layer. Allow the chicken to cook for a minute before stirring, Then gently stir the chicken and cook for another 5 or 10 minutes, or until lightly browned and thoroughly cooked. Transfer to a serving platter and garnish with black sesame seeds.