2 pounds thin boneless, skinless chicken breast filets or chicken breast pieces (1/2" thick)
Either 1/3 cup leftover sauce from Jerusalem Sliders, or:
- 1/4 cup plain whole-milk Greek-style yogurt
- 1 tablespoon peanut oil
- 2 teaspoons fresh lime or lemon juice
- 1 large clove garlic, minced
- 1 tablespoon ground coriander
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons paprika
- 1/2 teaspoon cayenne
- 2 teaspoons ground ginger
- 4 tablespoons (1/2 stick) butter
- 1 large white onion, finely chopped
- 1 15-oz can diced tomatoes
- 1/2 can light coconut milk
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- Marinate the chicken:
In a small bowl, whisk together the yogurt, 1 tablespoon peanut oil, lime juice, and garlic. Add the chicken, and rub the marinade over the meat. Set the chicken aside while you make the sauce.
- Make the sauce:
In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and ginger.
In a heavy, wide 4-quart pot or sauté pan over moderately high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. Reduce the heat to medium-low then stir in the spice mixture. Add the tomato, coconut milk, salt, and pepper, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. DO AHEAD: The sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days.
- While sauce is simmering, cook chicken:
Heat a heavy 11- to 12-inch griddle or skillet over medium-high heat until very hot and add 1/2 tablespoon of peanut oil. Cook the chicken breasts, turning them a few times, until just cooked through and browned well on both sides, 6 to 8 minutes total. (If using a non-stick pan, the chicken may not brown.)
Transfer the chicken as cooked to a cutting board and cut it into 1 1/2-inch pieces.
Add the chicken to the simmering sauce and gently simmer, stirring occasionally, for 5 minutes.
Makes six servings, 300 calories each.