Indian Chicken
Recipe: #18573
April 22, 2015
Categories: Dinner, Main Dish, Poultry, Chicken, Dairy, Nuts/Seeds, Indian, Cooking For A Crowd, Entertaining, Fall/Autumn, Sunday Dinner, Stove Top, Gluten-Free, No Eggs, Boneless Pieces more
"Adapted from The New York Times Cookbook. Serve with noodles. This can be made in advance and reheated."
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (177.2 g)
- Calories 292.3
- Total Fat - 16.4 g
- Saturated Fat - 9 g
- Cholesterol - 113.5 mg
- Sodium - 689.9 mg
- Total Carbohydrate - 5.3 g
- Dietary Fiber - 0.9 g
- Sugars - 1.5 g
- Protein - 29.8 g
- Calcium - 33.6 mg
- Iron - 1.3 mg
- Vitamin C - 3.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Melt half the butter in a heavy skillet or Dutch oven.
Step 2
Brown chicken in batches, adding remaining butter as necessary. Remove and set aside.
Step 3
Add onions and garlic and cook for 5 minutes.
Step 4
Return chicken to pan.
Step 5
Stir in salt, ginger, chili powder, tomatoes and broth. Cover and cook 15 minutes.
Step 6
Stir in cashews and coconut.
Step 7
Cover and cook over low heat until chicken is tender, about 10 minutes.
Step 8
Slowly stir cornstarch and cream together. Stir cornstarch mixture into pan. Bring to a boil, stirring constantly. Reduce heat to low and simmer 5 minutes.
Tips & Variations
No special items needed.
0 Reviews
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