| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
|
October 199 |
1 |
servings |
INGREDIENTS
| 4 |
|
Skinless boneless chicken breast halves; cut into 2-inch |
|
|
; pieces |
| 1/4 |
c |
Fresh lemon juice |
| 1/2 |
ts |
Ground turmeric |
| 2 |
tb |
Vegetable oil |
| 1 |
lg |
Onion; chopped |
| 1 |
tb |
Minced fresh ginger |
| 1/2 |
ts |
Cumin seeds |
| 1 |
cn |
Diced tomatoes in juice; (14 1/2-ounce) |
| 1 |
ts |
Chili powder |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Paprika |
| 2 |
tb |
Sour cream |
INSTRUCTIONS
Mix chicken, lemon juice and turmeric in medium bowl. Marinate 30
minutes.
Heat oil in large skillet over medium heat. Add onion, ginger and
cumin seeds and saute until onion is tender, about 5 minutes. Add
chicken with marinade; saute until most of marinade evaporates, about
3 minutes. Add tomatoes with juices, chili powder, salt and paprika.
Cover; simmer 7 minutes. Uncover; simmer until chicken is cooked
through and sauce thickens, about 8 minutes longer. Remove from heat.
Mix in sour cream. Season with salt and pepper.
Makes 4 servings.
Bon Appetit October 1999
Converted by MC_Buster.
Per serving: 892 Calories (kcal); 40g Total Fat; (40% calories from
fat); 112g Protein; 18g Carbohydrate; 287mg Cholesterol; 1951mg
Sodium Food Exchanges: 0 Grain(Starch); 15 Lean Meat; 1 1/2
Vegetable; 1/2 Fruit; 7 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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