EAST INDIAN CHICKEN WITH TOMATO, PEAS, AND CILANTRO
A one-pan dish that's easy and fills the house with a wonderful scent. Great with either fresh or canned tomatoes. It's delicious when served over jasmine or basmati rice with mango chutney on the side.
Provided by Jane Cooks It Up
Categories Indian Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large pan over medium heat. Cook and stir onion, curry powder, and dry mustard in the hot oil until onion is softened, about 5 minutes. Add tomatoes, garlic, garam masala, cumin, and salt; simmer over medium-low heat until tomatoes have broken down and ingredients have blended, about 40 minutes.
- Cook and stir chicken into tomato mixture until chicken is cooked and no longer pink in the center, 15 to 20 minutes. Add peas and cook for 1 more minute. Remove from heat. Sprinkle with cilantro.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 19.8 g, Cholesterol 65.8 mg, Fat 9.5 g, Fiber 5.8 g, Protein 31.3 g, SaturatedFat 1.5 g, Sodium 716.6 mg, Sugar 9.7 g
EAST INDIAN CHICKEN WITH TOMATO, PEAS, AND CILANTRO
A one-pan dish that's easy and fills the house with a wonderful scent. Great with either fresh or canned tomatoes. It's delicious when served over jasmine or basmati rice with mango chutney on the side.
Provided by Jane Cooks It Up
Categories Indian Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large pan over medium heat. Cook and stir onion, curry powder, and dry mustard in the hot oil until onion is softened, about 5 minutes. Add tomatoes, garlic, garam masala, cumin, and salt; simmer over medium-low heat until tomatoes have broken down and ingredients have blended, about 40 minutes.
- Cook and stir chicken into tomato mixture until chicken is cooked and no longer pink in the center, 15 to 20 minutes. Add peas and cook for 1 more minute. Remove from heat. Sprinkle with cilantro.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 19.8 g, Cholesterol 65.8 mg, Fat 9.5 g, Fiber 5.8 g, Protein 31.3 g, SaturatedFat 1.5 g, Sodium 716.6 mg, Sugar 9.7 g
EAST INDIAN CHICKEN WITH TOMATO, PEAS, AND CILANTRO
A one-pan dish that's easy and fills the house with a wonderful scent. Great with either fresh or canned tomatoes. It's delicious when served over jasmine or basmati rice with mango chutney on the side.
Provided by Jane Cooks It Up
Categories Indian Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large pan over medium heat. Cook and stir onion, curry powder, and dry mustard in the hot oil until onion is softened, about 5 minutes. Add tomatoes, garlic, garam masala, cumin, and salt; simmer over medium-low heat until tomatoes have broken down and ingredients have blended, about 40 minutes.
- Cook and stir chicken into tomato mixture until chicken is cooked and no longer pink in the center, 15 to 20 minutes. Add peas and cook for 1 more minute. Remove from heat. Sprinkle with cilantro.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 19.8 g, Cholesterol 65.8 mg, Fat 9.5 g, Fiber 5.8 g, Protein 31.3 g, SaturatedFat 1.5 g, Sodium 716.6 mg, Sugar 9.7 g
INDIAN-SPICED CHICKEN WITH TOMATO AND CREAM
This fragrant sauce calls for a mix of dried spices. If the ones you've got in the pantry smell musty or you can't remember when you bought them, restock.
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Milk/Cream Chicken Poultry Tomato Dinner Lunch Fall Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- Heat ghee in a large Dutch oven over medium heat. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8-10 minutes. Transfer to a plate.
- Add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, 8-10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes.
- Add chicken, broth, tomato purée, and cream to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until chicken is almost falling off the bone and liquid is slightly thickened, 1 1/2-2 hours.
- Add potatoes to pot and cook, partially covered, until potatoes are fork-tender, chicken is falling off the bone, and liquid is thick enough to coat a spoon, 30-45 minutes. Remove skin and bones from chicken, if desired, and return meat to pot; season stew with salt and pepper.
- Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice.
- DO AHEAD: Stew can be made 3 days ahead. Let cool; cover and chill.
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- Combine the chili powder, salt, lemon juice, and chicken breast pieces in a medium bowl. Cover and refrigerate at least one hour if you have the time. Otherwise, just don't.
- Meanwhile, place the cilantro, garlic, Serrano chilies, 1/2 tsp. cumin, lemon juice, and 1 Tbsp. water in the bowl of a food processor or blender. Process 20-30 seconds, or until the mixture forms a paste. Set aside.
- Heat the grapeseed oil in a wok or heavy bottomed skillet over medium-high heat. Add the black pepper and red pepper flakes and let cook in the oil for 1 minute. Add the cumin, onions, and brown sugar to the pan and toss to coat the onions in the spices. Let cook for 6-8 minutes, or until onions are nicely browned.
- Remove the chicken from its marinade and add to the pan. Toss to coat it in the onions and spices. Cook for 2-3 minutes, or until the chicken pieces have turned white on all sides.
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