Saute the onion, ginger, garlic, cumin, coriander and cayenne in the first measure of peanut oil until the onions are soft. Add the chicken strips. Saute until the chicken turns white. Add the tomato sauce and buttermilk. Cover. Cook 20 minutes. Combine the stock, rice, the second measure of peanut oil, salt, turmeric and cardamom. Bring to a boil. Cover. Reduce heat. Simmer until the stock is absorbed (about 15 minutes). Spread half the rice in a (9"x12") casserole with a tight fitting lid. Layer in half the chicken, the remaining rice and the remaining chicken. Serve with chutney, sliced bananas and coconut flakes. Posted to EAT-L Digest 12 November 96 Date: Tue, 12 Nov 1996 09:39:22 -0800 From: Joel Ehrlich
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|Serving Size: 1 Serving (1653g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 321 (30%)|
|Amt Per Serving||% DV|
|Total Fat 35.7g||48 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 14.6g|
|Polyunsanturated Fat 9.1g|
|Cholesterol 117.8mg||36 %|
|Sodium 6357.1mg||219 %|
|Potassium 4576.4mg||120 %|
|Total Carbohydrate 139.2g||41 %|
|Dietary Fiber 20.7g||83 %|
|Sugars, other 118.5g|
|Protein 60.2g||86 %|
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Calories per serving: 1075
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