Craving coriander but can’t quite make it to the grocery store, let alone India? Rent a Bollywood film, don a sari and have a family theme night to teach the kids about far away places. And be healthy at the same time.
6 6-oz chicken breasts, skinless and boneless
¼ cup (60ml) freshly squeezed lemon juice
½ (2.5ml) tsp salt
1/3 cup (83ml) yogurt
4 tsp (20ml) ground coriander
2.5 tsp (15ml) ground cumin
1 tsp (5ml) turmeric
1 tsp (5ml) bright red paprika
1 tsp (5ml) crushed ginger
Pinch cayenne pepper
4 cloves garlic, minced
¼ cup (60ml) green onion, thinly sliced
1 Tbsp (15ml) vegetable oil
In large bowl combine the chicken breasts, lemon juice and salt in a bowl and mix well. Let stand for 30 minutes.
In small bowl mix the yogurt, coriander, cumin, turmeric, paprika, ginger, cayenne pepper, garlic, green onion and oil together. Pour over chicken and stir well to coat. Cover and refrigerate 2 hours or up to overnight. Preheat the broiler to high. Place the chicken on a baking sheet and broil 4 inches (10cm) from the heat for 4-6 minutes, until lightly browned. Turn the chicken over and broil for 2-3 minutes, until the chicken is cooked through.
Diana Steele is a registered dietitian and owner of Eating for Energy, a thriving nutrition consulting company in British Columbia. Diana can be seen regularly on Global BC’s Noon News Hour every Tuesday. She is also co-author of the cookbook Eating for Energy without Deprivation – The 80-20 Cookbook.