 |
 |
 India - Chicken In Tomato Sauce (Kadhai Murgh)
adapted from Indian Light Cooking by Ruth Law
|
Description
|
|
|
|
Ingredients
|
- 2 Cloves Garlic -- finely chopped
- 2 Teaspoons Canola Oil
- 8 Medium Red Chiles -- crumbled
- 2 Teaspoons Ground Coriander
- 1 Pound Tomatoes -- finely chopped
- 1/2 Teaspoon Salt
- 3 Medium Green Chiles -- finely chopped
- 1 Tablespoon Ginger -- finely chopped
- 1/2 Cup Cilantro -- finely chopped
- 3 Whole Chicken Breast
- 1/2 Teaspoon Garam Masala
- 3/4 Teaspoon Fenugreek Seed -- toasted
|
|
Directions
|
In food processor, process garlic and 1 tablespoon water to a paste. Heat oil in non-stick pan, add garlic paste and stir for 30 seconds. Add the crushed red pepper and coriander. Stir for 30 seconds. Add tomatoes and salt. Bring mixture to a boil. Add green chiles, ginger and cilantro. Reduce heat and simmer for 5 minutes. Add chicken and bring to a boil. Reduce heat and simmer, covered for until chicken is tender. Remove from heat, add garam masala and fenugreek. Stir and serve.
|
|
Serves
|
6
|
|
Time to Make
|
0:00
|
Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
|
|
Printer version