| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Greek |
Schwartz, Schwartz1 |
4 |
servings |
INGREDIENTS
| 450 |
g |
Chicken breasts – skinned and diced; (1lb) |
|
|
The juice of 1/2 lemon |
| 1/2 |
ts |
Schwartz Garlic Granules |
| 1/2 |
ts |
Schwartz Ground Ginger |
| 1 |
ts |
Schwartz Ground Fenugreek |
| 1 |
pn |
Schwartz Cayenne Pepper |
| 1/2 |
ts |
Schwartz Turmeric |
| 1 |
ts |
Schwartz Ground Coriander |
| 1/2 |
ts |
Schwartz Ground Cumin |
| 2 |
tb |
Cooking oil |
| 1 |
md |
Onion – sliced |
| 1/2 |
pt |
Boiling water; (300 ml) |
| 50 |
g |
Creamed coconut – crumbled; (2oz) |
| 1/2 |
ts |
Schwartz Garam Masala |
|
|
Salt to taste |
INSTRUCTIONS
Toss the chicken in lemon juice and the first seven spices. Heat the
oil in a large pan and fry the onion until soft. Add the chicken and
brown. Stir in the water and creamed coconut and simmer for 20
minutes, uncovered. Stir in the Garam Masala and season to taste.
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