Step 2 of process
Source: Dorothy DuBois via Kate Bell
Heat large heavy non stick skillet over medium heat. All 1 tablespoon of butter and melt. When heated, add the tomato puree. Simmer, cooking the puree down to a lumpy paste. Stir occasionally and watch closely as the last of the water cooks out to prevent burning. This will make about 45-50 minutes.
Add the remaining butter, cream! Salt, and pepper to stir and combine. Add the chicken and juices. Simmer over medium heat uncovered for 25-30 minutes. Stirring occasionally.
Prepare rice and warm naan.
Put chicken in a heated serving dish, garnish with cilantro and serve with coarse gained sea salt in a small bowl to sprinkle at the table.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (159g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 228 | ||
Calories from Fat: 183 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.4g | 27 % | |
Saturated Fat 12.7g | 63 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 59.9mg | 18 % | |
Sodium 139.5mg | 5 % | |
Potassium 565.8mg | 15 % | |
Total Carbohydrate 11.7g | 3 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 9.3g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 228
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