| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Chicken and |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
White wine vinegar |
| 6 |
lg |
Garlic cloves; peeled |
| 3 |
tb |
Chopped fresh ginger |
| 1 1/2 |
tb |
Curry powder |
| 2 |
ts |
Ground cumin |
| 3/4 |
ts |
Ground cardamom |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Cayenne pepper |
| 2 |
tb |
Yellow mustard seed |
| 4 |
|
Boned and skinned chicken breast halves |
| 1 |
tb |
Olive oil |
| 2 1/2 |
c |
Chopped onions |
| 14 1/2 |
oz |
Canned tomatoes |
| 1 |
|
Cinnamon stick |
| 1/2 |
c |
Chopped fresh cilantro |
| 2 |
c |
Basmati rice |
INSTRUCTIONS
Place first 8 ingredients in food processor or blender. Add 1 tablespoon
mustard seeds and blend until smooth. Set spice mixture aside.
Heat olive oil in large pot over medium-high heat. Add onions and saute
until golden, about 5 minutes. Add chicken and spice mixture and stir 3
minutes to blend flavors. Add tomatoes with their liquid and cinnamon
stick; bring to a boil. Reduce heat; cover and simmer until chicken is
tender, stirring occasionally, about 30 minutes.
Mix in remaining 1 tablespoon mustard seeds and simmer uncovered until
liquid is slightly thickened, about 5 minutes. Remove cinnamon stick. Stir
in cilantro and serve over cooked basmati rice.
Per serving: 559 Calories; 10g Fat (15% calories from fat); 33g Protein;
87g Carbohydrate; 51mg Cholesterol; 348mg Sodium
Recipe by: Bon Appetit
Posted to Digest eat-lf.v097.n010 by "Joanne M. McAndrews" <jmca@nwu.edu>
on Jan 11, 1998
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