Stir-Fried Chicken Breast with Black Pepper and Green Chilies

Name: Stir-Fried Chicken Breast with Black Pepper and Green Chilies
Yield: serves 2¿3
Ingredients: 3/4 pound boneless, skinless chicken breast, cut into 3/4-inch pieces; 1 clove garlic, crushed to a pulp; 1 teaspoon very finely grated peeled fresh ginger; 1/2 teaspoon salt; 2 teaspoons lemon juice; A generous amount of freshly ground black pepper; 1/8 teaspoon cayenne pepper; 2 tablespoons vegetable oil; 4 whole cardamom pods; 1/2 medium onion, finely chopped; 1–2 fresh hot bird’s-eye chilies, chopped; 2 tablespoons plain yogurt; 1/8 teaspoon ground turmeric

December 9, 2011

I like to use bird’s-eye chilies here, but any fresh hot green chilies will do. Use only as much of the larger chilies as you think you can handle. I often make this when I am in a hurry, as it cooks fast. You could serve this with any rice dish. I like it with the Tomato Pullao. This is also great to take on picnics or serve at a summer lunch: fill pita bread pockets with this, spoon in a little Fresh Green Chutney, and eat!

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