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  • 4servings
  • 25minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/2 Cups of bite-size chicken pieces (about 1-1/2 to 2 breasts)

  2. 1-1/2 Cups coarsely chopped onion

  3. 1 Cup diced fresh tomato or canned tomato minus juice

  4. 4 jalapeno peppers chopped, more or less to taste. (any type chili pepper , this is where you control the heat)

  5. 1/2 Tblspn ground ginger

  6. 1/2 Tblspn ground garlic

  7. 1 tspn salt

  8. 3 Tblspn olive oil

  9. 1/2 Cup white wine

  10. 6 oz. plain yogurt

  11. -- 2 Tblspn curry powder

  12. 1 Tblspn garam marsala

  13. 1/2 tspn chili powder

  14. 1/2 tspn cumin

  15. 1/2 tspn cinnamon

  16. 1/4 tspn termaric

  17. 1/4 tspn cayenne pepper

Instructions Jump to Ingredients ↑

  1. Mix together the seven dry spices at the bottom of the list.

  2. In a large frying pan heat the olive oil, stir in the dry spices and brown. It takes about one minute. Stir the entire time so it doesn't burn.

  3. Add onions and tomatoes, cook on high heat another 2 minutes until the onions start to turn translucent.

  4. Add garlic, ginger and salt, cook another minute on high heat.

  5. Add the chicken and brown 4 minutes.

  6. Pour in the wine and stir, scraping the stuck bits from the pan bottom. You are de-glazing with the wine.

  7. After the wine cooks down a bit, turn to medium, cover and cook for another 15 minutes.

  8. Stir in the yogurt.

  9. Serve over rice.

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