Name: Chicken Do-Piaza
Ingredients: 1 1/2 lb Boned chicken thighs cut into 2 inch; ; cubes; 1 tb Lemon juice; 1 ts Salt or to taste; 1 lg 8oz onion; roughly chopped; 2 Long; slim dried red; ; chillies, roughly; ; chopped, up to 3; 4 tb Sunflower; corn or vegetable; ; oil; 2 Red onions; finely sliced; 1 tb Ginger paste; 1 tb Garlic paste; 1 tb Ground coriander; 2 ts Ground cumin; 1 ts Ground turmeric; 8 oz Fresh tomatoes; skinned and chopped; ; or canned chopped; ; tomatoes; With the juice; 1 tb Tomato puree; 2 2 inch piece cassia bark or cinnamon; halved; ; sticks; 2 Black cardamom pods; split the top of; ; each pod; 4 Whole cloves; 8 Floz warm water; 1 tb Chopped fresh mint leaves or 1tsp dried; ; mint; 4 Whole fresh green chillies; up to 5

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Indian	Mridula’s, Indian, Kitchen	1	servings

INGREDIENTS

1 1/2	lb	Boned chicken thighs cut into 2 inch
		; cubes
1	tb	Lemon juice
1	ts	Salt or to taste
1	lg	8oz onion; roughly chopped
2		Long; slim dried red
		; chillies, roughly
		; chopped, up to 3
4	tb	Sunflower; corn or vegetable
		; oil
2		Red onions; finely sliced
1	tb	Ginger paste
1	tb	Garlic paste
1	tb	Ground coriander
2	ts	Ground cumin
1	ts	Ground turmeric
8	oz	Fresh tomatoes; skinned and chopped
		; or canned chopped
		; tomatoes
		With the juice
1	tb	Tomato puree
2		2 inch piece cassia bark or cinnamon; halved
		; sticks
2		Black cardamom pods; split the top of
		; each pod
4		Whole cloves
8		Floz warm water
1	tb	Chopped fresh mint leaves or 1tsp dried
		; mint
4		Whole fresh green chillies; up to 5
3	tb	Chopped coriander leaves

INSTRUCTIONS

Put the chicken in a mixing bowl and add the lemon juice and salt. Mix
thoroughly, cover the bowl and set aside for 15-20 minutes. Put the
onion and red chillies with 2-3tbsp of water in a blender or food
processor and make a puree.
Heat the oil in a saucepan over a medium heat and fry the red onions
until they soften (5-6 minutes). Stir frequently to ensure even
cooking. Add the pureed ingredients, ginger and garlic and fry for
4-5 minutes, stirring frequently.
Add the coriander, cumin and turmeric, stir and fry for 30 seconds
and add the tomatoes. Stir-fry for 2-3 minutes and add the chicken.
Increase to high and stir-fry the chicken for 4-5 minutes, or until
it loses its pink colour.
Add the tomato puree, cassia or cinnamon, cardamom and cloves.
Stir-fry for 30 seconds and add the water. Bring to the boil, reduce
heat to low and cover the pan. Cook for 15-20 minutes stirring
occasionally.
Remove the lid and increase heat to medium. Add the mint, fresh
chillies and coriander leaves. Stir-fry for 1-2 minutes, remove from
the heat and serve.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights
reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.

A Message from our Provider:

“I bet you’re wondering where you are going to go to church tomorrow.”