Indian Chicken with Mint

This dish is my take on a dish that was served at a teensy-weensy (only had 6-7 tables) Indian-Kashmiri restaurant called the Tandoori Chicken here in Temple, Texas.  Mr. Khan, the owner was from the region of Kashmir.  He took a liking to us, as we frequented his establishment once a week!  It was so good, that was no hardship for us.  We loved it!   He would often chat with us at length.  You could just see the pride he took in his cooking when we complimented his various dishes.

Sadly, despite the diverse population of this city, his business folded.  We were so sad to see that happen.  He was so forlorn when he came over to our table one evening to tell us he was going to have to close down.  It was as if he felt immense shame for not being able to make a success of his business……….as if he were letting us down personally.   🙂  His rent on the building was beyond his means sadly.His food was so good, I’m still trying to come up with similar versions of a few of his better dishes.  If you like Indian food, you will really like this easy-to-prepare Induction-friendly Chicken Mint dish.  It is so light and refreshing….not at all heavy like some curry dishes. I’ve included in it what I know for certain was in the original dish, plus added a couple items of my own.  I doubt Mr. Khan would say it’s EXACTLY like his.  Even I wouldn’t. 🙂 ….But I think it’s quite close to what I remember his dish tasting like.  🙂  Hope you’ll give it a try!

INGREDIENTS:

10 oz. chicken breast, skinned and deboned, cut into strips or chunks

2 T. olive oil

4 chopped green onions

1 tsp. grated fresh ginger

¼-¾ tsp. crushed dried red pepper (to taste)

2 T. lemon juice

1 T. chopped fresh cilantro

1 T. chopped fresh mint

2 coarsely chopped seeded tomatoes

1/4 tsp. salt

1/2 tsp. my Garam Masala Spice Blend

Optional:  Your favorite thickener if desired.

DIRECTIONS:

Heat the oil in a skillet or wok.  Add chicken and stir-fry for about 2-3 minutes or until done.  Add green onion and stir-fry 5 minutes longer.  Add all remaining ingredients and stir gently and simmer for 5-10 minutes more to allow flavors to co-mingle a bit.  You can thicken, if you like.  I would use 1/4 tsp. xanthan gum sprinkled from a shaker for that purpose, but use what you prefer.  Transfer to a serving dish and serve over steamed cauliflower you have slightly mashed down with a fork or for non-low-carbers at tabale, a bed of basmati steamed rice.

NUTRITIONAL INFO:  Makes 2 servings, each containing:

333 cals, 20.95 g fat, 8.5 g carbs, 5.7 g fiber, 2.8g NET CARBS, 28.5 g protein, 291 mg. sodium