Source: Noelle (Arizona)
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Ingredients:
Directions:
Note: We usually eat this meal with red lentils and the Indian bread; naan, but it can also be eaten with rice.
- 3 lbs chicken pieces, skinned
- 3 tbs butter
- 1 1/2 c onions, chopped
- 1 1/2 tsp fresh ginger, graded
- 1 or 2 garlic cloves, minced
- 1 tbs fresh coriander, chopped
- 1 1/2 tsp turmeric
- 1/2 low fat yogurt
- 1 canned tomatoes
- salt and pepper to taste
Directions:
- Cut chicken into bite-sized pieces. Puree onions, ginger, garlic, and coriander in blender
- Heat butter and blended puree together in sauce pan and fry for 5 minutes. Add spices and fry for another minute.
- Stir in yogurt and tomatoes and fry until liquid evaporates and butter leaves sauce. Add chicken and salt, stirring in the spice mixture until well coated
- Reduce heat, cover and cook until chicken is tender, about 20-30 minutes. Uncover, stirring gently to prevent sauce from scorching to base of pan.
- Add water if extra sauce is needed. Adjust seasoning accordingly.
Note: We usually eat this meal with red lentils and the Indian bread; naan, but it can also be eaten with rice.
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