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Category: Ethnic/Indian
Rating: (?) Not Yet Rated
Contributing Chef: james
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: Almost Indian Chicken
Ingredients:
4 Servings
4 and skinned chicken, Boned
-breast halves, cut in 1"
-cubes
2 Tbl Olive oil
1 Piece fresh ginger (1" x
-1"), cut in slivers
2 Cloves garlic, crushed
1 Large Onion, sliced thin
1 Tsp cumin, Ground
1 Tsp coriander, Ground
1 Tsp parsley flakes, Dried
1/2 Tsp Curry powder
1/2 Tsp pepper, Freshly Ground
1 Cup Plain yogurt
1/2 Cup Chicken broth, divided
1 1/2 Tbl Cornstarch
2 Tsp Soy sauce
Method of Preparation:
In frypan, place olive oil and heat over medium temperature. Add chicken, ginger, garlic and onion; saute about 10 minutes or until chicken is brown on all sides and onion is transparent. Meanwhile, in crockpot, place chicken broth (I used 1/2 cup warm water with 3 chicken bouillon cubes), cumin, coriander, parsley flakes, curry powder, and pepper. In a small separate dish, combine the cornstarch and soy sauce. When smooth, stir into the crockpot with the spice mixture. Add the browned chicken and onion mixture into the broth/spice mixture in crockpot. Gently stir in the yogurt. Set crockpot on low and cook for about 3 to 4 hours. Genevieve Lehman, Rockville, MD submitted the original format of this recipe in the National Chicken Cooking Contest. Serving Ideas : Over fresh pasta or basmati rice. NOTES : This recipe has been modified from its original format by Leilani Young. Served this to my hubby with rave reviews. Original recipe called for 1 whole cut-up broiler-fryer chicken, and to be prepared on stovetop in large covered skillet. Recipe by: The Chicken Cookbook/38th National Chicken Cooking Contest Posted to TNT - Prodigys Recipe Exchange Newsletter by Bill & Leilani Devries <> on Aug 31, 1997 |
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