Papaya Chicken
Papaya Chicken takes around 20 minutes from beginning to end. This recipe makes 4 servings with 384 calories, 51g of protein, and 14g of fat each. For $2.98 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive beverage. 40 people have tried and liked this recipe. If you have green chili, ground turmeric, ground coriander, and a few other ingredients on hand, you can make it. It is brought to you by Leites Culinaria. It is a good option if you're following a gluten free diet. Overall, this recipe earns an excellent spoonacular score of 90%. Similar recipes include Beachy Papaya Boats with Papaya Seed Drizzle, Paleta De Papaya Y Coco (papayan And Coconut Popsicle), and Spicy Chicken Salad with Papaya.
Servings: 4
Preparation duration: 20 minutes
Ingredients:
1/2 teaspoon asafoetida
1 tablespoon cumin seeds
1 teaspoon fenugreek seeds
2 tablespoons grated garlic
1 tablespoon grated ginger
2 tablespoons grapeseed oil
1 green chili, finely chopped
1/2 teaspoon ground cardamom
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1/4 cup low-fat plain yogurt
1 large onion, chopped
1 cup cubed ripe, juicy papaya
1/2 teaspoon Spanish paprika
1 teaspoon salt
2 pounds boneless, skinless chicken breast, cut in small cubes
Equipment:
frying pan
Cooking instruction summary:
1. Place the oil, fenugreek seeds, and asafoetida in a non-stick skillet over medium heat and cook for 10 seconds. Add the garlic, ginger, and green chili and cook for 2 minutes, stirring occasionally. Increase the heat to medium-high, add the onion, and saute for 4 minutes until caramelized. Add the cumin seeds, turmeric, coriander, cumin, cardamom, paprika, and salt; cook for 10 seconds.2. Add the chicken and cook until it’s almost done, about 8 minutes. Stir in the yogurt and cook until the chicken is fully done, another 2 minutes. Add the papaya chunks, and remove from the heat. Serve the papaya chicken over rice or with naan or rotis.
Step by step:
1. Place the oil, fenugreek seeds, and asafoetida in a non-stick skillet over medium heat and cook for 10 seconds.
2. Add the garlic, ginger, and green chili and cook for 2 minutes, stirring occasionally. Increase the heat to medium-high, add the onion, and saute for 4 minutes until caramelized.
3. Add the cumin seeds, turmeric, coriander, cumin, cardamom, paprika, and salt; cook for 10 seconds.
4. Add the chicken and cook until it’s almost done, about 8 minutes. Stir in the yogurt and cook until the chicken is fully done, another 2 minutes.
5. Add the papaya chunks, and remove from the heat.
6. Serve the papaya chicken over rice or with naan or rotis.
Nutrition Information:
covered percent of daily need
