Indian Chicken

10m
Prep Time
45m
Cook Time
55m
Ready In


"Adapted from The New York Times Cookbook. Serve with noodles. This can be made in advance and reheated."

Original is 10-12 servings

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


No special items needed.

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