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Quick Indian Chicken

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Ingredients

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	1 tablespoon olive oil
	1/2 red onion chopped
	3 garlic cloves crushed
	2 cm fresh ginger grated
	2 cardamom pods
	1/4 teaspoon cumin powder
	1/4 teaspoon coriander powder
	1/4 teaspoon curry powder
	5 boneless skinless chicken thighs
	1 (8 ounce) can tomatoes diced

Nutritional information

309.8

Calories

124 g

Calories From Fat

13.9 g

Total Fat

2.7 g

Saturated Fat

143.2 mg

Cholesterol

156.5 mg

Sodium

10.1 g

Carbs

2 g

Dietary Fiber

5.3 g

Sugars

35.5 g

Protein

218g

Serving Size

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Quick Indian Chicken

Name: Quick Indian Chicken
Prep time: 20 min
Total time: 1 h 35 min
Yield: 2-3
Cuisine: Indian
Ingredients: : 1; : 1/2; : 3; : 2; : 2; : 1/4; : 1/4; : 1/4; : 5; : 1

Features:

Cuisine:

Indian

This is a very good recipe that was enjoyed by all! I followed this exactly, except I had to watch adding the seasonings prior to the chicken, as it seemed to brown really, really quickly and I was afraid that the chicken would burn so I backed down the heat and went from there. Next time I might brown the chicken first in the oil, and then add the seasonings, and the onion. Either way, the taste is fabulous and is just marvelous served atop some jasmine rice. The seasonings are just as terrific too! I love the use of coriander, cumin, curry, and cardamom. Thank you for posting such a great recipe that we enjoyed! Made for *Garden & Spices* Cardamom Tag game. February 2009.

95 min
Serves 2
Easy

Ingredients

Directions

Quick Indian Chicken,I defrosted some chicken thighs and just did not know what to do with them. I’m on a serious health kick at the moment so it had to be something low calorie. This is what I came up with. I imagine that chicken breasts, or pieces would work just as well. If you use chicken pieces on the bone, adjust your cooking time as it will take a little longer.,This is a very good recipe that was enjoyed by all! I followed this exactly, except I had to watch adding the seasonings prior to the chicken, as it seemed to brown really, really quickly and I was afraid that the chicken would burn so I backed down the heat and went from there. Next time I might brown the chicken first in the oil, and then add the seasonings, and the onion. Either way, the taste is fabulous and is just marvelous served atop some jasmine rice. The seasonings are just as terrific too! I love the use of coriander, cumin, curry, and cardamom. Thank you for posting such a great recipe that we enjoyed! Made for *Garden & Spices* Cardamom Tag game. February 2009.,I defrosted some chicken thighs and just did not know what to do with them. I’m on a serious health kick at the moment so it had to be something low calorie. This is what I came up with. I imagine that chicken breasts, or pieces would work just as well. If you use chicken pieces on the bone, adjust your cooking time as it will take a little longer.

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Steps

1 Done	Chop the Chicken Thighs Into Bite Sized Pieces.
2 Done	in a Pot, Heat Olive Oil.
3 Done	Add Chopped Onion and Fry Until Translucent.
4 Done	Add Garlic, Ginger, Cardamom, Cumin, Coriander and Curry Powders and Fry For a Minute.
5 Done	Add Chicken Pieces and Fry Until Lightly Browned.
6 Done	Add the Can of Tomatoes and Bring to the Boil.
7 Done	Sprinkle Your Sugar in and Turn Down the Heat to a Simmer.
8 Done	Leave to Simmer For at Least an Hour and Serve With Basmati Rice.