Indian Chicken Recipe
This Indian Chicken recipe easily finds way to the top of my favorite list. The Indian people couldn't have come up with a better dish than this Indian Chicken, specially when it comes to culinary creativity. This Indian Chicken is so tasty that I cannot resist serving it as a Side Dish often. Stock up on plenty of bags of Chicken as you will want to make this Indian Chicken time and again. In my opinion, if one is a chef, one ought to have a personal recipe of Indian Chicken, just like I do.
Ingredients
1/3 cup butter
8 small chicken breasts, skinned, boned and quartered
1 cup chopped onion
1 clove garlic, chopped
2 teaspoons salt
1 tablespoon powdered ginger
1/4 teaspoon chili powder
1/2 cup drained canned tomatoes
1 cup clear chicken broth or yoghurt
1/2 cup ground cashew nuts
1/2 cup flaked coconut
2 tablespoons cornstarch
1 cup heavy cream
Directions
1. In a three-and-one-half-quart Dutch oven or deep skillet melt half the butter. Brown the chicken about eight pieces at a time, adding the remaining butter as necessary. Remove the chicken.
2. To the pan add the onion and garlic and cook five minutes. Return the chicken to the pan.
3. Add the salt, ginger, chili, tomatoes and broth. Mix lightly, cover and cook fifteen minutes.
4. Add the nuts and coconut, cover and cook over low heat until the chicken is tender, about ten minutes longer.
5. To the cornstarch slowly add the cream, then stir into the cooking liquid. Stir constantly until the sauce returns to a boil. Simmer over low heat another five minutes. If desired, cool and refrigerate. Near serving time, bring up to room temperature. Reheat over very low heat.
2. To the pan add the onion and garlic and cook five minutes. Return the chicken to the pan.
3. Add the salt, ginger, chili, tomatoes and broth. Mix lightly, cover and cook fifteen minutes.
4. Add the nuts and coconut, cover and cook over low heat until the chicken is tender, about ten minutes longer.
5. To the cornstarch slowly add the cream, then stir into the cooking liquid. Stir constantly until the sauce returns to a boil. Simmer over low heat another five minutes. If desired, cool and refrigerate. Near serving time, bring up to room temperature. Reheat over very low heat.
