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Name: Indian Chicken
Prep time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 ts Ground tumeric; 1/4 c Tomato sauce; 1 ts Salt; Black Pepper freshly ground; 1 stick cinnamon; 1/4 c Plain yogurt; 4 Garlic chopped; 1 3-pound chicken disjointed; 5 Whole cardamon pods; 1 1-inch piece fresh ginger; 2 Bay Leaves; 6 tb Corn oil; 5 Cloves; 1 tb Lemon juice; 1 Hot dried red pepper

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INGREDIENTS

1 ts Ground tumeric
1/4 c Tomato sauce
1 ts Salt
Black Pepper ; freshly ground
1 stick cinnamon
1/4 c Plain yogurt
4 Garlic ; chopped
1 3-pound chicken ; disjointed
5 Whole cardamon pods
1 1-inch piece fresh ginger
2 Bay Leaves
6 tb Corn oil
5 Cloves
1 tb Lemon juice
1 Hot dried red pepper

Servings

INSTRUCTIONS

Combine tomato sauce, yogurt and 1 cup water in small bowl. Put garlic and ginger in blender with 2 tbs. water. Blend smooth to paste. Heat oil in heavy casserole. Brown chicken and remove. Add bay leaves, cinnamon, cardamon, cloves and red pepper to oil. Stir once. Add paste from blender and tumeric. Stir and fry a minute. Add chicken, tomato sauce/yogurt mixture, salt, lemon juice and pepper. Bring to boil. Cover and reduce heat. Simmer 20 - 25 minutes, turning chicken once or twice. Remove top, raise heat and cook another 5 - 10 minutes to reduce and thicken sauce. Serve with rice. Pass raisins, chopped dry roasted peanuts and grated coconut as accompaniments. SERVE WITH RICE, CHUTNEY, AND MINTED CUCUMBER IN YOGURT From the . Downloaded from G Internet, G Internet.

NOTES

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Indian Chicken

1 ts Ground tumeric 
1/4 c Tomato sauce 
1 ts Salt 
  Black Pepper freshly ground
1 stick cinnamon 
1/4 c Plain yogurt 
4  Garlic chopped
1 3-pound chicken disjointed
5 Whole cardamon pods 
1 1-inch piece fresh ginger 
2  Bay Leaves 
6 tb Corn oil 
5  Cloves 
1 tb Lemon juice 
1  Hot dried red pepper

Combine tomato sauce, yogurt and 1 cup water in small bowl.  Put garlic and  ginger in blender with 2 tbs. water.  Blend smooth to paste.  Heat oil in  heavy casserole.  Brown chicken and remove.  Add bay leaves, cinnamon,  cardamon, cloves and red pepper to oil.  Stir once.  Add paste from blender  and tumeric.  Stir and fry a minute.  Add chicken, tomato sauce/yogurt  mixture, salt, lemon juice and pepper.  Bring to boil.  Cover and reduce  heat. Simmer 20 - 25 minutes, turning chicken once or twice. Remove top,  raise heat and cook another 5 - 10 minutes to reduce and thicken sauce.  Serve with rice. Pass raisins, chopped dry roasted peanuts and grated  coconut as accompaniments.    SERVE WITH RICE, CHUTNEY, AND    MINTED CUCUMBER IN YOGURT    From the <Micro Cookbook Collection of Contemporary Recipes>.  Downloaded  from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (603g)
Recipe Makes: 4

Calories: 1920
Calories from Fat: 1613 (84%)

Amt Per Serving		% DV

	Total Fat 179.2g	239 %
	Saturated Fat 25.3g	127 %
	Monounsaturated Fat 95g
	Polyunsanturated Fat 48.5g
Cholesterol 252.5mg		78 %
Sodium 826mg		28 %
Potassium 1206.7mg		32 %
Total Carbohydrate 17.6g		5 %
	Dietary Fiber 6.5g	26 %
	Sugars, other 11.1g
Protein 65.6g		94 %
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: 1920

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