New delhi spiced chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Ground turmeric |
| 1 | teaspoon | Curry powder |
| 1 | teaspoon | Coriander |
| ½ | teaspoon | Ground ginger |
| ⅛ | teaspoon | Chili powder -- * pure |
| Black pepper -- to taste | ||
| 3 | tablespoons | Butter -- or margarine |
| 4 | Boneless skinless chicken | |
| Breast halves -- cubed | ||
| 2 | Onions -- chopped fine | |
| 2 | Tomatoes -- chopped | |
| 2 | Green bell peppers -- | |
| Chopped fine | ||
| 1 | Celery stalks -- chopped | |
| Fine | ||
| 3 | Parsley sprigs -- minced | |
| 2 | Garlic cloves -- minced | |
| ⅓ | cup | Seedless raisins |
| 1 | tablespoon | Dry sherry |
| 1½ | teaspoon | Lemon juice |
Directions
* Pure chili contains only chili powder. There are no other spices in it. Strengths vary from mild to fiery hot. If you cannot find pure chili for this recipe, try regular chili.
1. Heat two tablespoons butter or margarine in a large skillet. Place first six ingredients in skillet (all the spices), brown for 1 minute over high heat. 2. Have the chicken breasts boned, skinned and cut into bite-sized cubes. Place chicken in skillet with browned spices; stir to coat well then brown 1 minute longer or until chicken has turned white on the inside. (Cut a piece to check) Remove from pan an 3. Add remaining butter to pan and saute onions over high heat until limp. Add remaining ingredients, including browned chicken, and cook over medium heat until celery is tender but still slightly crisp.
Vegetables will give off some juciness as they cook Serve over brown rice.
Recipe By : Jo Anne Merrill