Chicken in tomato sauce (kadhai murgh)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Garlic -- chopped |
| 2 | teaspoons | Canola oil |
| 8 | Dried red chilies -- | |
| Crushed | ||
| 2 | teaspoons | Coriander seed -- crushed |
| 1½ | pounds | Tomatoes -- chopped |
| ½ | teaspoon | Salt |
| 3 | Chili peppers | |
| 2 | tablespoons | Ginger root -- chopped |
| ¼ | cup | Coriander -- chopped |
| 6 | Boneless skinless chicken | |
| Breast halves | ||
| 1½ | teaspoon | Garam masala |
| ¾ | teaspoon | Toasted fenugreek seeds -- |
| Ground | ||
Directions
In a mini food processor or blender, process the garlic and 1 tbsp water to a paste. Heat the oil in a non-stick saucepan over moderate heat. Add the garlic paste and stir for 20 seconds. Add the crushed chili and coriander seeds. Stir for 30 seconds. Add the tomatoes and salt to taste. Bring the mixture just to a boil. Add the green chilies and 1 tbsp each of the ginger and coriander. Reduce the heat and simmer tomato mixture for about 4 to 5 minutes. Add the chicken and bring just to a boil. Reduce the heat and simmer, covered, until the chicken is tender and no longer pink. Remove from the heat. Add the garam masala and fenugreek and stir. Garnish with remaining ginger and coriander. Can be prepared 1 to 2 days ahead but add the garam masala and fenugreek garnish just before serving. 231 calories and 4 grams fat.
Recipe By : Indian Light Cooking From: Meg Antczak Date: 07-30-95 (21:59) (159) Fido: Cooking