Frontier Chicken
Frontier Chicken is original from northern Pakistan, south Asian. It has become popular in the US, Canada and the UK. The unusual combination of flavors, spicy and the sweetness from the banana and peppers creates a unique balance.
Yield
6 servingsPrep
15 minCook
35 minReady
50 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
Seasoning mix | |||
2 | teaspoons |
salt
|
|
1 | teaspoon |
cardamom seeds
ground |
|
1 | teaspoon |
cayenne pepper
|
|
1 | teaspoon |
coriander
ground |
|
1 | teaspoon |
cumin
ground |
|
1 | teaspoon |
fenugreek seeds
ground |
|
1 | teaspoon |
garlic powder
|
|
1 | teaspoon |
ginger
ground |
|
1 | teaspoon |
dry mustard
|
|
1 | teaspoon |
onion powder
|
|
1 | teaspoon |
black pepper
|
|
1 | teaspoon |
white pepper
|
|
1 | teaspoon |
pasilla chiles
ground |
* |
1 | teaspoon |
turmeric
ground |
|
Chicken | |||
6 | each |
chicken breast halves, boneless, skinless
|
|
3 | tablespoons |
olive oil
|
|
1 ½ | cups |
onions
chopped |
|
1 | cup |
sweet yellow bell peppers
chopped |
* |
2 | cups |
sweet red bell peppers
chopped |
|
2 | cups |
green bell peppers
chopped |
|
1 | large |
bananas
ripe, peeled, sliced |
|
2 | cups |
chicken broth
|
|
1 | tablespoon |
garlic
fresh, minced |
|
2 | tablespoons |
ginger
fresh, minced |
|
2 | tablespoons |
all-purpose flour
|
|
2 | teaspoons |
all-purpose flour
|
|
¼ | cup |
cilantro
fresh, chopped |
|
2 | tablespoons |
jalapeño pepper
seeded and |
|
14 ½ | ounce |
tomatoes
diced |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
Seasoning mix | |||
1E+1 | ml |
salt
|
|
5 | ml |
cardamom seeds
ground |
|
5 | ml |
cayenne pepper
|
|
5 | ml |
coriander
ground |
|
5 | ml |
cumin
ground |
|
5 | ml |
fenugreek seeds
ground |
|
5 | ml |
garlic powder
|
|
5 | ml |
ginger
ground |
|
5 | ml |
dry mustard
|
|
5 | ml |
onion powder
|
|
5 | ml |
black pepper
|
|
5 | ml |
white pepper
|
|
5 | ml |
pasilla chiles
ground |
* |
5 | ml |
turmeric
ground |
|
Chicken | |||
6 | each |
chicken breast halves, boneless, skinless
|
|
45 | ml |
olive oil
|
|
355 | ml |
onions
chopped |
|
237 | ml |
sweet yellow bell peppers
chopped |
* |
473 | ml |
sweet red bell peppers
chopped |
|
473 | ml |
green bell peppers
chopped |
|
1 | large |
bananas
ripe, peeled, sliced |
|
473 | ml |
chicken broth
|
|
15 | ml |
garlic
fresh, minced |
|
3E+1 | ml |
ginger
fresh, minced |
|
3E+1 | ml |
all-purpose flour
|
|
1E+1 | ml |
all-purpose flour
|
|
59 | ml |
cilantro
fresh, chopped |
|
3E+1 | ml |
jalapeño pepper
seeded and |
|
419.1 | ml/g |
tomatoes
diced |
Directions
Combine the seasoning mix ingredients in a small bowl.
Sprinkle each side of each chicken breast with ½ teaspoon of the seasoning mix and rub it in well with your hands.
Heat the oil in a large skillet or 5-quart pot over high heat just until the oil begins to smoke, about 4 minutes.
Brown the seasoned breasts (in batches if necessary) about 2 to 3 minutes per side, then remove them from the pan.
The oil and tumeric give the chicken a yellow-gold color that is really dramatic.
To the same skillet (or pot) add 1 cup of the onions, ⅜ cup of each color of bell pepper, the banana (see note), and the remaining seasoning mix.
Cook, stirring and scraping occasionally, for 10 minutes.
If necessary to prevent burning, add ¼ cup stock and deglaze the pot scraping to loosen any brown bits): you may have to lower the heat to medium.
Add the garlic ginger and flour and stir until the flour is thoroughly absorbed.
Add the remaining bell peppers and onions, the cilantro and the jalapeno peppers.
Cook for 5 minutes, then add the tomatoes and the remaining stock and return the chicken and accumulated juices to the pan.
Bring to a boil, reduce heat to low, and simmer until the chicken is done, about 10 minutes.
Serve hot.