Indian Tomato Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/2 large onion, chopped6 gloves garlic, chopped1 slice ginger root, chopped2 teaspoons olive oil1 tsp ground cumin1/2 tsp ground tumericsalt to taste1/2 tsp ground black pepper1/4 tsp ground cardamon1/4 tsp ground cinnamon1/4 tsp chives11 oz. chicken thighs2 cups diced canned tomatoes
1. Place onion, garlic and ginger in food processor and process into a paste. Heat oil in a skillet over medium heat and add the onion paste and saute, stirring continuously for about 10 minutes.
2. Stir in the cumin, tumeric, salt, pepper, cardamon, and cinnamon. Sautee, stirring for a few minutes. Place chicken pieces in skillet and stir around the mixture making sure you coat all pieces of chicken
3. Saute for another 4 minutes then pour in the tomatoes with liquid and stir. Reduce heat and simmer for about an hour (make sure the chicken is cooked through) Stir occasionally.
I simmered uncovered and the sauce thickened. . .we liked it like that. If you want it thinner, add some water and simmer covered.
Number of Servings: 2
Recipe submitted by SparkPeople user MYSHARONANY.
2. Stir in the cumin, tumeric, salt, pepper, cardamon, and cinnamon. Sautee, stirring for a few minutes. Place chicken pieces in skillet and stir around the mixture making sure you coat all pieces of chicken
3. Saute for another 4 minutes then pour in the tomatoes with liquid and stir. Reduce heat and simmer for about an hour (make sure the chicken is cooked through) Stir occasionally.
I simmered uncovered and the sauce thickened. . .we liked it like that. If you want it thinner, add some water and simmer covered.
Number of Servings: 2
Recipe submitted by SparkPeople user MYSHARONANY.
Nutritional Info Amount Per Serving
- Calories: 290.6
- Total Fat: 10.7 g
- Cholesterol: 129.5 mg
- Sodium: 575.4 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 2.7 g
- Protein: 33.1 g
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