Chicken In Light Sauce Recipe

Chicken In Light Sauce picture

Summary

Difficulty LevelMediumHealth IndexHealthy
CuisineCourse
MethodMain Ingredient

Ingredients

 Tomato sauce3 Tablespoon
 Plain yogurt3 Tablespoon
 Garlic4 Clove (20 gm), peeled and coarsely chopped
 Ginger piece1 Inch, peeled and coarsely chopped
 Chicken legs4
 Whole chicken breast1
 Vegetable oil6 Tablespoon
 Cinnamon stick2 1⁄2 Inch
 Bay leaves2
 Whole cardamom pods5
 Whole cloves5
 Dried peppers2 (Hot Red)
 Ground turmeric1 Teaspoon
 Salt1 Teaspoon
 Ground pepper1⁄8 Teaspoon
 Lemon juice1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1918 Calories from Fat 1338

% Daily Value*

Total Fat 152 g234.6%

Saturated Fat 28.8 g144.1%

Trans Fat 0 g

Cholesterol 391.3 mg

Sodium 3549.3 mg147.9%

Total Carbohydrates 35 g11.8%

Dietary Fiber 11.1 g44.2%

Sugars 9.5 g

Protein 107 g213.5%

Vitamin A 70% Vitamin C 60.9%

Calcium 24.1% Iron 59%

*Based on a 2000 Calorie diet

Directions

In a small bowl, combine tomato sauce, yogurt, and 1 cup of water.
Mix well and set aside.
Put chopped garlic and ginger into the container of an electric blender, along with 2 tablespoons of water.
Blend until you have a smooth paste.
Cut chicken into serving portions: divide legs into drumstick and thigh, and quarter the breast.
Remove skin from pieces of chicken and pat dry.
Heat oil in heavy-bottomed 10-12-inch casserole-type pot over medium-high heat.
Put in chicken pieces, a few at a time, and brown on all sides.
When each batch turns a golden brown, remove with slotted spoon and do the next batch.
When all chicken-pieces have been done, put the cinnamon, bay leaves, cardamom, cloves, and red pepper into the same oil Stir once.
The spices will darken immediately.
Now pour in the paste from the blender (keep face averted as you do this) and add the turmeric.
Stir and fry for about a minute.
Next, put in the browned chicken pieces, the mixture of tomato sauce, yogurt, and water, salt, pepper, and lemon juice.
Bring to a boil.
Cover, lower heat, and simmer gently 20 to 25 minutes, turning chicken pieces a few times.
Uncover pot, raise flame to medium, and cook 5 to 7 minutes or until sauce is reduced to half, turning the chicken pieces over gently.
To serve: Put contents of pot into a hot bowl and serve with plain boiled rice or hot pom.
Serve at least one vegetable -green beans, eggplant, or cauliflower might be nice.
As a relish, Tamarind Chutney with Bananas or Cucumber and Tomato with Lemon Juice could be served.
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