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Name: Chicken Do-Piaza
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: Indian
Ingredients: 8 oz Fresh tomatoes; skinned and; ; each pod; 4 tb Sunflower; corn or vegetable; 1 tb Lemon juice; 4 Cloves; 1 tb Garlic paste; ; tomatoes; 2 2 inch piece cassia bark or; 2 ts Ground cumin; 2 Long; slim dried red; ; chillies, roughly; ; chopped, up to 3; 1 lg 8oz onion; roughly chopped; ; cubes; 1 ts Salt or to taste; 1 tb Ground coriander; 1 tb Tomato puree; 1 tb Chopped fresh mint leaves or; ; mint; ; or canned chopped; 4 Whole fresh green chillies;; 3 tb Chopped coriander leaves; ; oil; 1 1/2 lb Boned chicken thighs cut; ; sticks; 2 Red onions; finely sliced; 1 tb Ginger paste; With the juice; 8 Floz warm water; 2 Black cardamom pods; split

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INGREDIENTS

8 oz Fresh tomatoes; skinned and
; each pod
4 tb Sunflower; corn or vegetable
1 tb Lemon juice
4 Cloves
1 tb Garlic paste
; tomatoes
2 2 inch piece cassia bark or
2 ts Ground cumin
2 Long; slim dried red
; chillies, roughly
; chopped, up to 3
1 lg 8oz onion; roughly chopped
; cubes
1 ts Salt or to taste
1 tb Ground coriander
1 tb Tomato puree
1 tb Chopped fresh mint leaves or
; mint
; or canned chopped
4 Whole fresh green chillies;
3 tb Chopped coriander leaves
; oil
1 1/2 lb Boned chicken thighs cut
; sticks
2 Red onions; finely sliced
1 tb Ginger paste
With the juice
8 Floz warm water
2 Black cardamom pods; split
1 ts Ground turmeric

Servings

INSTRUCTIONS

Put the chicken in a mixing bowl and add the lemon juice and salt. Mix thoroughly, cover the bowl and set aside for 15-20 minutes. Put the onion and red chillies with 2-3tbsp of water in a blender or food processor and make a puree. Heat the oil in a saucepan over a medium heat and fry the red onions until they soften (5-6 minutes). Stir frequently to ensure even cooking. Add the pureed ingredients, ginger and garlic and fry for 4-5 minutes, stirring frequently. Add the coriander, cumin and turmeric, stir and fry for 30 seconds and add the tomatoes. Stir-fry for 2-3 minutes and add the chicken. Increase to high and stir-fry the chicken for 4-5 minutes, or until it loses its pink colour. Add the tomato puree, cassia or cinnamon, cardamom and cloves. Stir-fry for 30 seconds and add the water. Bring to the boil, reduce heat to low and cover the pan. Cook for 15-20 minutes stirring occasionally. Remove the lid and increase heat to medium. Add the mint, fresh chillies and coriander leaves. Stir-fry for 1-2 minutes, remove from the heat and serve. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Chicken Do-Piaza

8 oz Fresh tomatoes; skinned and
 ; each pod
4 tb Sunflower; corn or vegetable
1 tb Lemon juice
4 Cloves
1 tb Garlic paste
 ; tomatoes
2 2 inch piece cassia bark or
2 ts Ground cumin
2 Long; slim dried red
 ; chillies, roughly
 ; chopped, up to 3
1 lg 8oz onion; roughly chopped
 ; cubes
1 ts Salt or to taste
1 tb Ground coriander
1 tb Tomato puree
1 tb Chopped fresh mint leaves or
 ; mint
 ; or canned chopped
4 Whole fresh green chillies;
3 tb Chopped coriander leaves
 ; oil
1 1/2 lb Boned chicken thighs cut
 ; sticks
2 Red onions; finely sliced
1 tb Ginger paste
 With the juice
8 Floz warm water
2 Black cardamom pods; split
1 ts Ground turmeric

Put the chicken in a mixing bowl and add the lemon juice and salt. Mix  thoroughly, cover the bowl and set aside for 15-20 minutes. Put the  onion and red chillies with 2-3tbsp of water in a blender or food  processor and make a puree.    Heat the oil in a saucepan over a medium heat and fry the red onions  until they soften (5-6 minutes). Stir frequently to ensure even  cooking. Add the pureed ingredients, ginger and garlic and fry for  4-5 minutes, stirring frequently.    Add the coriander, cumin and turmeric, stir and fry for 30 seconds  and add the tomatoes. Stir-fry for 2-3 minutes and add the chicken.  Increase to high and stir-fry the chicken for 4-5 minutes, or until  it loses its pink colour.    Add the tomato puree, cassia or cinnamon, cardamom and cloves.  Stir-fry for 30 seconds and add the water. Bring to the boil, reduce  heat to low and cover the pan. Cook for 15-20 minutes stirring  occasionally.    Remove the lid and increase heat to medium. Add the mint, fresh  chillies and coriander leaves. Stir-fry for 1-2 minutes, remove from  the heat and serve.    DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights  reserved.    Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (1017g)
Recipe Makes: 1 servings

Calories: 173
Calories from Fat: 78 (45%)

Amt Per Serving		% DV

	Total Fat 8.7g	12 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 2.4g
Cholesterol 0mg		0 %
Sodium 2416.8mg		83 %
Potassium 720.4mg		19 %
Total Carbohydrate 32.4g		10 %
	Dietary Fiber 13.7g	55 %
	Sugars, other 18.7g
Protein 4.9g		7 %
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.

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Calories per serving: 173

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