Masala Chicken Stir-Fry
with Quick Mint Chutney

Serves 4

2 tablespoons garam masala
1 teaspoon ground cumin
3 tablespoons fresh lime juice
1-1/2 pounds boneless, skinless chicken breast halves
(about 3), diced into 1-inch pieces

3 tablespoons vegetable oil
1 large onion, thinly sliced
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon salt

Quick Mint Chutney (see below; can be made a day in advance)

1. In a large bowl, combine the garam masala, cumin, and lime juice. Dump in the chicken and stir to coat. Marinate 1 hour.

2. In a wok or large frying pan, heat 2 tablespoons oil over high heat until hot. Dump in the onion and fry until the onion turns color and the edges begin to brown, stirring occasionally. Remove the onion from the pan to a plate.

3. Add the remaining 1 tablespoon oil to the pan over high heat. Dump in the garlic and ginger and stir until the pieces soften. Don't let them brown. Stir in the chicken and any marinade. Add the salt. Stir-fry until the chicken pieces are cooked on the outside but still a tad pink in the center. Add 1/4 cup water. Stir in the onion.

4. Cover and steam on medium heat until the chicken pieces cook through and are no longer pink in the center, about 3 to 5 minutes. Serve with Quick Mint Chutney. Cooked basmati rice or Indian flatbreads are good side dishes, with a green salad or green vegetable.

Quick Mint Chutney

Makes about 3/4 cup

1-1/2 cups lightly packed cilantro
1 cup lightly packed fresh mint leaves
3 tablespoons water
2 tablespoons white wine vinegar
1 teaspoon sugar
1 teaspoon curry powder
1 garlic clove
1-inch piece of ginger, peeled and coarsely chopped
Salt to taste

Process all ingredients in a food processor or blender until the mixture is completely puréed. Cover and chill until ready to use. May be made one day in advance. Stir before serving.