Chicken Tikka with Charred Tomato Chutney and Warm Flatbread AND Potatoes with Cumin

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • Chicken:
  • 1 cup yogurt
  • 1 tbsp mild curry paste
  • juice of 1 lemon
  • 3 tbsp cilantro, chopped
  • 1 1/2 lb chicken tenders
  • 3 plum tomatoes
  • 1/2 cup tomato sauce
  • 1 tsp mustard seeds
  • 1 tsp coriander
  • 1 tsp crushed red pepper flakes
  • salt
  • packaged flat breads
  • Romaine, shredded
  • Potatoes:
  • 2 lbs white potatoes, peeled and diced into small cubes
  • 1 tsp cumin seeds
  • 2 tbsp vegetable oil
  • 1 small sweet onion, chopped
  • salt

Directions

  1. Chicken:

  2. Preheat grill pan to high.

  3. Combine yogurt, curry paste, lemon juice and cilantro in a shallow dish. Add chicken tenders and coat evenly. When you are about 10 minutes from eating, grill chicken 5 minutes each side.

  4. Place a small heavy skillet on stove over high. When hot, add whole tomatoes. Pan roast the tomatoes until charred on all sides, then place in food processor with tomato sauce. Return skillet to heat and toast mustard and coriander and crushed red pepper until they pop. Add to food processor with salt. Pulse grind into a chunky chutney and transfer to a small bowl.

  5. After removing chicken from grill, blister and warm the flat bread quickly. Set chicken onto a dish with a bowl of chutney. Pile chicken onto flatbread, top with chutney and shredded Romaine.

  6. Potatoes:

  7. Boil potatoes in salted water for 7 minutes, until tender. Drain, return to hot pot to dry.

  8. Heat skillet over medium-high to high. Add cumin seeds. When seeds pop and crackle, add oil, then onion and saute 2 minutes, stirring constantly. Add potatoes to the pan and toss to coat and lightly brown, about 3 minutes. Remove from heat, season with salt and serve.

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