Chicken Patia
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
2 chicken breastsCayenne Pepper : ¼tsp Coriander Seeds : ½tsp Fennel Seeds : ¼tspMethi - 1 tbspFresh Ginger Root : 2cm chopped Garlic Cloves : 3 sliced Splenda Brown Sugar blend: 1tbsp Natural Yoghurt : 3 tbsp Onions : 1 smallPaprika : 1.5 tsp Salt : to taste Tamarind Paste : 1.5 tsp Tomato Purée : 1 tbsp Turmeric : ¼tsp Vegetable Oil : 1tbsp Olive oil 1 tspWhite Cumin Seeds : ½tsp White Wine Vinegar : ½ tbsp black mustard seeds : ½tsp
1) Blend the yoghurt, 1/2 the onion, garlic and ginger together with 4tbsp water to form a paste. Set to one side.
Fry the other 1/2 of the onions, then add chicken in 1 tsp oil, until just cooked through, remove from heat and keep warm.
2) Heat the wok until very hot and dry-roast the fennel, cumin, fenugreek and coriander seeds for about 30 seconds until the seeds start to pop.
3) Add the 1 tbsp vegetable oil, black mustard seeds, turmeric, cayenne and paprika and cook gently.
4) Add the yoghurt paste and fry gently for about ten minutes or until golden, taking care not to burn.
5) Add the splenda sugar blend, vinegar, tomato pure and tamarind paste to the fried mixture. You should get a fairly thick consistency - add some water if necessary.
6) Simmer gently for five minutes before adding the chicken and salt to taste.
7) Simmer until heated through. Serve hot
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Fry the other 1/2 of the onions, then add chicken in 1 tsp oil, until just cooked through, remove from heat and keep warm.
2) Heat the wok until very hot and dry-roast the fennel, cumin, fenugreek and coriander seeds for about 30 seconds until the seeds start to pop.
3) Add the 1 tbsp vegetable oil, black mustard seeds, turmeric, cayenne and paprika and cook gently.
4) Add the yoghurt paste and fry gently for about ten minutes or until golden, taking care not to burn.
5) Add the splenda sugar blend, vinegar, tomato pure and tamarind paste to the fried mixture. You should get a fairly thick consistency - add some water if necessary.
6) Simmer gently for five minutes before adding the chicken and salt to taste.
7) Simmer until heated through. Serve hot
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Nutritional Info Amount Per Serving
- Calories: 292.2
- Total Fat: 8.5 g
- Cholesterol: 92.2 mg
- Sodium: 156.2 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 1.5 g
- Protein: 38.3 g
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