Poached Chicken Calcutta Recipe
Ingredients
| Whole broiler-fryer chicken breasts - 2, halved, skinned | ||
| Chicken broth | 2 Cup (16 tbs), canned | |
| Salt | 1 Teaspoon, divided (Curry powder - 1 1/2 teaspoons) | |
| Coriander | 1/2 Teaspoon (Curry powder - 1 1/2 teaspoons) | |
| Cardamom | 1/2 Teaspoon (Curry powder - 1 1/2 teaspoons) | |
| Cayenne pepper | 1/4 Teaspoon (Curry powder - 1 1/2 teaspoons) | |
| Fresh plum tomatoes - 2 1/2 cups, chopped | ||
| Mango chutney | 3/4 Cup (16 tbs) (Curry powder - 1 1/2 teaspoons) | |
| Garlic | 1 Teaspoon, minced (Curry powder - 1 1/2 teaspoons) | |
| Dark raisins | 1/3 Cup (16 tbs) (Curry powder - 1 1/2 teaspoons) | |
| Parsley sprigs | ||
Directions
MAKING
1. In large frying pan, bring together chicken broth, curry powder, 1/2 teaspoon salt, coriander, cardamom and cayenne pepper to a boil with cover and reduce heat to low temperature.
2. In broth mixture place chicken, meaty side down and poach, covered, about 12 minutes such that fork can be inserted in chicken with ease.
3. From the frying pan remove chicken, set aside, keep warm and sprinkle evenly with remaining 1/2 teaspoon of the salt.
4. To poaching liquid, add tomatoes, chutney, garlic and raisins and bring to a boil over medium high heat.
5. Cook, uncovered for about 12 minutes such that liquid is reduced and sauce thickens.
6. To frying pan return chicken and cook for about 3 minutes to reheat.
7. On serving platter place the chicken and spoon over with sauce.
SERVING
8. Garnish with parsley sprigs and serve.
1. In large frying pan, bring together chicken broth, curry powder, 1/2 teaspoon salt, coriander, cardamom and cayenne pepper to a boil with cover and reduce heat to low temperature.
2. In broth mixture place chicken, meaty side down and poach, covered, about 12 minutes such that fork can be inserted in chicken with ease.
3. From the frying pan remove chicken, set aside, keep warm and sprinkle evenly with remaining 1/2 teaspoon of the salt.
4. To poaching liquid, add tomatoes, chutney, garlic and raisins and bring to a boil over medium high heat.
5. Cook, uncovered for about 12 minutes such that liquid is reduced and sauce thickens.
6. To frying pan return chicken and cook for about 3 minutes to reheat.
7. On serving platter place the chicken and spoon over with sauce.
SERVING
8. Garnish with parsley sprigs and serve.
Chef
