CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Meats, Dairy | Greek | Appetizer | 1 | Servings |
INGREDIENTS
1 1/2 | lb | Chicken, skinnedboned&cubed |
4 | T | Corn oil |
3 | T | Tomato paste |
1 | t | Garlic pulp |
1 1/2 | t | Garam masala |
1 | t | Chili powder |
1 | t | Salt |
2 | T | Light cream |
2 | T | Greek style yogurt |
2 | T | Fresh coriander, cilantro |
chopped | ||
2 | Fresh green chilies, chopped | |
1/2 | t | Sugar |
2 | T | Mango chutney |
1/4 | pt | Water |
INSTRUCTIONS
In a mixing bowl, blend the tomato paste, yougurt, garam masala, chilli powder, garlic, mango chutney, salt and sugar. Heat the oil in a kahari. Lower the heat slightly and pour the spice mixture. Bring to the boil and cook for 2 minutes, stirring occasionally. Add the chicken pieces and stir until they are well coated. Add the water to thin the sauce slightly. Continue cooking for 5-7 minutes, or until the chicken is tender. Finally, add the fresh chillies, cilantro and cream, and cook for a further 2 min until the chicken is cooked through. Recipe by: The Balti Cookbook-Shehzad Husain Posted to MC-Recipe Digest V1 #501 by Jazzbel <[email protected]> on Mar 05, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 279
Calories From Fat: 84
Total Fat: 8.6g
Cholesterol: 19.8mg
Sodium: 4092.9mg
Potassium: 1349.6mg
Carbohydrates: 38.1g
Fiber: 15.1g
Sugar: 10.7g
Protein: 13.2g