|
Preparation Time 10 to 30 mins Heat the oil in a saucepan over a medium flame, then
add the onions. Once the onion begins to brown, add the garlic, ginger
and green chilli followed by the turmeric, cumin and
coriander and the garam masala. Stir the mixture well. Add the chicken pieces and fry for 4 minutes. The
onion and spice mixture should smother the chicken. Then add 300m (l/˝ pt) of water, cover and simmer for 20
minutes. Mix the coconut powder with a bit of water and gently add to the chicken pot. The mixture should now be light brown in colour and cook for a further 7 minutes until the chicken is tender. Serves 4
• 1/3 cup butter Heat butter and saute onion lightly. Add paprika, salt and pepper, stirring, then add chicken and brown well on all sides. Add chicken stock. Cover and simmer about an hour or until chicken is done. Remove chicken to serving platter and keep hot. Stir in sour cream and pour sauce over chicken. Serve with noodles, rice, or potatoes. Serves 6 - 8
Prep/Cook
Time: 25 min.  • 1 can (14 oz.) Chicken Broth • 6 sun-dried tomato halves • 1 lb. boneless chicken breasts, cut into crosswise strips • 1 tsp. dried oregano leaves, crushed • 1/2 tsp. garlic powder • 1 tbsp. olive oil • 2 cups sliced mushrooms • 1 tbsp. all-purpose flour • 1 cup packed coarsely chopped fresh spinach • 4 cups hot cooked penne pasta PLACE broth and tomatoes in microwave-safe measuring cup. Microwave on HIGH 2 min. Let stand 5 min. Remove tomatoes; cut up. SEASON chicken with oregano and garlic. Heat oil in large nonstick skillet. Add chicken and cook until browned, stirring often. ADD mushrooms and cook until tender. Stir in flour and cook and stir 1 min. ADD tomatoes and broth. Cook and stir until mixture boils and thickens. Add spinach and pasta. Mix lightly to coat. Serve with grated Parmesan cheese if desired. Serves 4.
|
