Spicy Chicken with Yogurt and Dill

• 2 pounds skinless boneless chicken breast halves, cut crosswise into 1-inch-wide strips
• 3/4 cup plain yogurt
• 3 tablespoons vegetable oil
• 2 large shallots, chopped
• 2 tablespoons minced seeded red jalapeno chilies
• 2 tablespoons minced peeled fresh ginger
• 2 teaspoons ground cumin
• 1/2 cup chopped fresh dill

1. Place chicken in medium bowl; sprinkle chicken with salt and pepper.
2. Stir in plain yogurt.
3. Refrigerate at least 30 minutes and up to 2 hours.
4. Heat vegetable oil in heavy large skillet over medium-high heat.
5. Add shallots, chilies, ginger and cumin; saute until shallots are tender, about 2 minutes.
6. Add chicken with yogurt and saute until chicken begins to brown, about 3 minutes.
7. Reduce heat to low, cover and simmer until chicken is cooked through, about 3 minutes.
8. Uncover skillet.
9. Stir in dill.
10. Increase heat to medium-high and simmer until sauce thickens slightly, about 1 minute.
11. Season to taste with salt and pepper and serve.

chicken breast halves, plain yogurt, vegetable oil, shallots, seeded red, fresh ginger, ground cumin, dill

Taken from www.epicurious.com/recipes/food/views/spicy-chicken-with-yogurt-and-dill-104960 (may not work)