| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 2 |
|
Onions, Sliced |
| 1/4 |
c |
Peanut Oil |
| 2 |
tb |
Peanut Oil |
| 3 |
tb |
Ginger, Grated |
| 4 |
|
Cloves Garlic, Crushed |
| 2 |
ts |
Cumin, Ground |
| 2 |
ts |
Coriander, Ground |
| 1/2 |
ts |
Cayenne |
| 6 |
|
Chicken Breast Halves, Skinless & Boneless, Cut Into Strips |
| 16 |
oz |
Tomato Sauce |
| 1 |
c |
Buttermilk |
| 2 |
c |
Chicken Stock |
| 1 |
c |
Rice |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Turmeric |
| 1 |
ts |
Cardamom, Ground |
|
|
Chutney |
|
|
Bananas, Sliced |
|
|
Coconut Flakes |
INSTRUCTIONS
Saute the onion, ginger, garlic, cumin, coriander and cayenne in the first
measure of peanut oil until the onions are soft. Add the chicken strips.
Saute until the chicken turns white. Add the tomato sauce and buttermilk.
Cover. Cook 20 minutes. Combine the stock, rice, the second measure of
peanut oil, salt, turmeric and cardamom. Bring to a boil. Cover. Reduce
heat. Simmer until the stock is absorbed (about 15 minutes). Spread half
the rice in a (9"x12") casserole with a tight fitting lid. Layer in half
the chicken, the remaining rice and the remaining chicken. Serve with
chutney, sliced bananas and coconut flakes.
Posted to EAT-L Digest 12 November 96
Date: Tue, 12 Nov 1996 09:39:22 -0800
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
A Message from our Provider:
“Times change, God doesn’t.”