WARMING TRENDS IN THE KITCHEN

In the grip of a winter swirling around us with record-breaking cold, deep snow and ice storms, the heat of the kitchen has never beckoned more seductively. Warm up your dinner table with recipes that rely on the aromatic staples of tropical India for flavor and heat.

Authentic Ginger-Coconut Chicken takes only 50 minutes to prepare, and fits the description of an exotic but easy recipe that busy cooks are always looking for. This recipe by Raghavan Iyer, author of The Turmeric Trail, appears in the current Winter issue of EatingWell, the Magazine of Food & Health.

Ginger-Coconut Chicken Prep time: 10 minutes | Start to finish: 50 minutes (including marinating time) | Ease of preparation: Easy

1 tablespoon yellow split peas

1 teaspoon coriander seeds

1-2 dried red chiles, such as Thai, cayenne or chiles de arbol

1/4 cup lite coconut milk

2 tablespoons minced fresh ginger

4 medium cloves garlic, minced

2 tablespoons finely chopped fresh cilantro

1/2 teaspoon salt, or to taste

4 boneless skinless chicken breast halves (1-1 1/4 pounds total), trimmed

1. Toast split peas, coriander seeds and chile in a small skillet over medium heat, shaking the pan occasionally, until the split peas turn reddish-brown, the coriander becomes fragrant and the chile blackens slightly, 2 to 3 minutes. Transfer to a plate to cool for 3 to 5 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground black pepper.

2. Combine coconut milk, ginger, garlic, cilantro, salt and the spice blend in a shallow glass dish. Add chicken and turn to coat. Cover and refrigerate for at least 30 minutes or overnight.

3. Preheat broiler. Coat a broiler-pan rack with cooking spray. Place the chicken (including marinade) on the rack over the broiler pan. Broil chicken 3 to 5 inches from the heat source until it is no longer pink in the center and the juices run clear, 4 to 6 minutes per side.

Makes 4 servings. Per serving: 156 calories; 3 g total fat (1 g sat, 0 g mono); 66 mg cholesterol; 4 g carbohydrate; 28 g protein; 0 g fiber; 370 mg sodium.

Ingredient note: Coriander Seeds: When cilantro is allowed to seed, it produces tiny yellowish brown seeds that smell slightly citric. Their flavor does not resemble, in any way, that of cilantro.

Tip: When recipes call for ground spices, Raghavan Iyer recommends grinding them, in either a coffee grinder (reserved for spices only) or a mortar and pestle, just before adding to the recipe. The inherent oils in the spice are released with optimum aroma and flavor.

About The Author:

Lydia Barra is a successful author and regular contributor to http://www.1st-in-kitchens.com. Everything for your kitchen to make it look great and make cooking a whole lot easier.