Ingredients
-
3
-
1
-
4
-
2
-
1
-
3
-
2
-
1 1/4
-
6 - 7
-
1/4
-
-
-
-
-
Directions
Indian Ground Chicken With Peas,A Madhur Jaffrey recipe. Whole spices–cinnamon, bay leaves, cardamom pods–are not meant to be eaten. Remove before serving.,This was quick and easy and really good. Even my 6 year old and 3.5 year old ate it well. I added a little plain yogurt at the end and that seemed to solve the dry issue that Dr. Jenny had. Thanks for this one…its a keeper,This recipe is certainly easy to make and requires very minimal prep. We found it to be a little bit dry when served over jasmine rice. I had to add some olive oil to the rice/chicken mixture to moisten it up a bit. The spices come through nicely and this was certainly a quick meal for a work night.
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Steps
|
1
Done
|
Put Oil in Wide Pan and Set Over Medium-High Heat. |
|
2
Done
|
When Oil Is Hot, Add Cinnamon, Cardamom, and Bay Leaves. Stir For a Few Seconds. |
|
3
Done
|
Add in Onion. Stir and Fry Until Onion Browns at Edges. |
|
4
Done
|
Add Garlic and Stir For a Few Seconds. Add Ginger and Stir For a Few More Seconds. |
|
5
Done
|
Now Add Chicken. Stir and Fry Until All Lumps Are Broken Up. Add Remaining Ingredients. Stir and Cook For Another 2-3 Minutes. |
