| 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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