Ellen
02-28-2006, 04:10 PM
I'm sorry I don't have the nutritional info but our family loves this. I serve this over a basmati rice filled with fruit/nuts/veggies
Chicken with fresh spices
Categories: Chicken (http://www.astray.com/recipes/?search=Chicken) Indian (http://www.astray.com/recipes/?search=Indian)
Yield: 1 servings
3tbCorn or peanut oil
3mdOnions, sliced thin
3Cloves garlic, put through a press
1Inch fresh gingerroot, grated
4Whole fresh hot red chilies, seeded( substitute a more mild pepper)
2Pods cardamom
2Whole cloves
2Peppercorns
1Stick cinnamon
1tsSalt, or to taste
1cFresh ripe tomatoes, sliced thin or canned
¼tsGround turmeric
3lbChicken, cut into 8 serving pieces with loose skin and fat discarded
¼cFresh coriander, chopped
3cCoconut milk
1Lemon juice
A spicy curry does not necessarily mean that the amount of incendiary chili is the paramount seasoning. The Bene Israel use garlic, ginger, cardamom, clove, cinnamon, and turmeric to produce intensity. Coconut milk also is important to mellow and blend the whole. 1. In a pan, heat the oil and stir-fry the onions over moderate heat until they are golden brown. Add the garlic, ginger, chilies, cardamom, cloves, peppercorns, cinnamon, and salt. Continue to stir-fry for 3 minutes more. Add the tomatoes and turmeric and mix well for 2 minutes. 2. Add the chicken and fresh coriander and stir for 3 minutes until the chicken changes color. Pour in the coconut milk and bring to a boil. Reduce the heat to low. Cover the pan and simmer for 40 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened. Stir in the lemon juice. This curry does have ample sauce. Serve hot with rice, salad, and cooked vegetables. Makes 6 servings. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y.
Chicken with fresh spices
Categories: Chicken (http://www.astray.com/recipes/?search=Chicken) Indian (http://www.astray.com/recipes/?search=Indian)
Yield: 1 servings
3tbCorn or peanut oil
3mdOnions, sliced thin
3Cloves garlic, put through a press
1Inch fresh gingerroot, grated
4Whole fresh hot red chilies, seeded( substitute a more mild pepper)
2Pods cardamom
2Whole cloves
2Peppercorns
1Stick cinnamon
1tsSalt, or to taste
1cFresh ripe tomatoes, sliced thin or canned
¼tsGround turmeric
3lbChicken, cut into 8 serving pieces with loose skin and fat discarded
¼cFresh coriander, chopped
3cCoconut milk
1Lemon juice
A spicy curry does not necessarily mean that the amount of incendiary chili is the paramount seasoning. The Bene Israel use garlic, ginger, cardamom, clove, cinnamon, and turmeric to produce intensity. Coconut milk also is important to mellow and blend the whole. 1. In a pan, heat the oil and stir-fry the onions over moderate heat until they are golden brown. Add the garlic, ginger, chilies, cardamom, cloves, peppercorns, cinnamon, and salt. Continue to stir-fry for 3 minutes more. Add the tomatoes and turmeric and mix well for 2 minutes. 2. Add the chicken and fresh coriander and stir for 3 minutes until the chicken changes color. Pour in the coconut milk and bring to a boil. Reduce the heat to low. Cover the pan and simmer for 40 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened. Stir in the lemon juice. This curry does have ample sauce. Serve hot with rice, salad, and cooked vegetables. Makes 6 servings. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y.