So here is the one pot recipe for this week. I have thinking about making this for a while now....I think it came from the Cooking Channel....cant remember where I saw it now...
So I bought the papaya like over a week ago...it started to get pretty ripe...in fact, the 2nd papaya i bought was molding and kinda started to melt....so ummmm....eeeeeeeew.
The papaya I ended up using for this was pretty big...1 papaya was actually closer to 2 cups so I ended up making a double batch of this. The papaya are pretty easy to work with....Use a peeler to peel the skin, cut it into 4 pieces and scoop out the seeds and then cut the papaya into chunks.
The dish turned out pretty good.....I added a little bit of chili pepper flakes to give it a little bit of extra kick. The smoky-ness of the herbs (cumin, paprika, etc.) goes really well with the sweetness of the papaya and the tartness from the yogurt. I definitely would make this one again.
2 tablespoon grapeseed oil (or olive oil)
1 onion, chopped
2 tablespoon grated garlic
1 tablespoon grated ginger
1 tablespoon cumin seeds
2 teaspoons ground coriander
1 teaspoon fenugreek seeds
1 teaspoon paprika
2 lb chicken breast
1/2 cup yogurt
1 cup papaya chunks.
- Place a large skillet over medium-high heat and add the oil.
- When the oil is hot, add the onion, garlic and ginger and saute until the onion is softened, about 4 minutes.
- Add the cumin seeds, coriander, fenugreek seeds, and paprika and toast for 10 seconds
- Add the chicken pieces and cook until it is nearly done, about 8 minutes.
- Add the yogurt and finish cooking the chicken, about 2 more minutes
- Stir in the papaya chunks.
See how easy that was! I would suggest serving it with roti, naan, or rice. Give it a try and let me know what you think...and as always....stay consumed!