Wednesday, January 28, 2009

Indian Chicken

Indian chicken is one of the things I have been cooking forever. I f0und it in an old copy of the New York Times Cook Book and we hit it off right away. I sometimes like to have soy sauce on the table when I serve this, because...well it tastes good. Nobody else likes it that way...just saying...
Heat in deep skillet
2 T butter
2 T oil
Brown, 8 pieces at a time
8 small chicken breasts, chopped
Drain on paper toweling
To the pan add
1 c onions, chopped
1 garlic clove, minced
Cook 5 minutes
Return chicken to the pan
1 t salt
1 T ground ginger
A LOT of chili powder
½ c drained canned tomatoes
1 c nonfat yogurt
Mix lightly, cover, cook 15 minutes
½ c nuts or cashews
½ c flaked coconut
Cover and cook over low heat 10 minutes longer
Separately combine
2 T cornstarch
1 c nonfat yogurt
Stir into cooking liquid
Stir constantly ‘til sauce boils
Simmer 5 minutes over low heat
Serve over rice

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