| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Chicken and, Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 1/2 |
lb |
Chicken thigh meat; boneless skinless, fatless, diced into 1 1/2 inch long & 1 1/2 inch wide pieces |
| 4 |
tb |
Plain yogurt |
| 1 |
tb |
Chopped ginger |
| 1 |
tb |
Garlic paste |
| 8 |
|
Pieces each green pepper and onion; (cut just like chicken) |
| 1/2 |
ts |
Red chili powder |
| 1 |
tb |
Coriander powder |
| 4 |
oz |
Water |
INSTRUCTIONS
Rub the yogurt on chicken and leave it to refrigerate for about two hours.
Heat oil in a pan and add ginger and garlic. After 30 seconds, add pieces
of onion, green pepper and the marinated chicken. Stir frequently until the
chicken turns a little brown.
Now add coriander powder and red chili powder. Add salt to taste.
Keep stirring frequently.
After 3 or 4 minutes add the water and let everything simmer gently. check
from time to time and as soon as the chicken feels cooked, you are ready to
serve it.
Posted by JoAnn Pellegrino 5/98
Recipe published in Rhode Island Monthly Magazine July 1995
Recipe by: Kabob-N-Curry Restaurant Providence RI
Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on May
28, 1998
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