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Ingredients Jump to Instructions ↓

  1. 1 tb Canola oil

  2. 1 c Onion, finely diced

  3. 1/2 c Celery, finely diced

  4. 1 Inch cinnamon sticks

  5. 12 Whole black peppercorns

  6. 1 3/4 lb Chicken breasts

  7. 3-1/2 oz per serving)

  8. Skinned, all visible fat -removed and cut Into pieces 3 ts Garlic, minced

  9. 3 ts Ginger root, minced

  10. 1/4 ts Salt

  11. 1/4 ts Ground turmeric

  12. 2 c Tomatoes, fresh OR canned

  13. -without salt, blended 6 c Water

  14. 1/2 lb Potatoes, peeled and cut 12 pieces 1/2 c Cilantro, chopped

  15. 2 tb Lemon juice

  16. 1. In a saucepan, heat oil and saute onions, celery, cinnamon and peppercorns until onions and celery are soft. Do not let onions brown. 2. Add chicken, garlic, ginger, salt, turmeric and tomatoes. Mix well,

  17. 15 minutes. Stir occasionally.

  18. 3. Add

  19. 6 cups of water, potatoes and cilantro. Mix well, cover and cook

  20. 15 minutes or until the potatoes are done.

  21. 4. Add lemon juice, mix and serve.

  22. 167 calories

  23. 19 1/2 g protein

  24. 14 1/2 g carbohydrates

  25. 3.6 g total fat

  26. 1/2 g saturated fat

  27. 43.9 mg cholesterol

  28. 156.6 mg sodium with salt included

  29. 66 1/3 mg sodium with salt omitted From: INDIAN RECIPES FOR A HEALTHY HEART - From the Kitchen of Mrs. Lakhani. Fahil Publ. Company, Los Angeles.

  30. 1991. ISBN

  31. 0-9630235-0-0 Shared by: Karin Brewer, Cooking Echo,

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