CHICKEN CURRY WITH CHICK PEAS AND TOMATOES
Provided by Rachael Ray : Food Network
Categories main-dish
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook rice according to package directions.
- Meanwhile, using a fork, pull chicken meat from bone in shreds. Transfer chicken to a medium saucepan. Add chick peas, tomatoes, sour cream, curry powder, and cumin and mix well. Set pan over medium heat and bring to a simmer. Simmer 5 minutes to heat through. Remove from heat and stir in cilantro. Season, to taste, with salt and black pepper. Serve chicken curry over rice. Garnish with cilantro.
EAST INDIAN CHICKEN WITH TOMATO, PEAS, AND CILANTRO
A one-pan dish that's easy and fills the house with a wonderful scent. Great with either fresh or canned tomatoes. It's delicious when served over jasmine or basmati rice with mango chutney on the side.
Provided by Jane Cooks It Up
Categories Indian Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large pan over medium heat. Cook and stir onion, curry powder, and dry mustard in the hot oil until onion is softened, about 5 minutes. Add tomatoes, garlic, garam masala, cumin, and salt; simmer over medium-low heat until tomatoes have broken down and ingredients have blended, about 40 minutes.
- Cook and stir chicken into tomato mixture until chicken is cooked and no longer pink in the center, 15 to 20 minutes. Add peas and cook for 1 more minute. Remove from heat. Sprinkle with cilantro.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 19.8 g, Cholesterol 65.8 mg, Fat 9.5 g, Fiber 5.8 g, Protein 31.3 g, SaturatedFat 1.5 g, Sodium 716.6 mg, Sugar 9.7 g
EAST INDIAN CHICKEN WITH TOMATO, PEAS, AND CILANTRO
A one-pan dish that's easy and fills the house with a wonderful scent. Great with either fresh or canned tomatoes. It's delicious when served over jasmine or basmati rice with mango chutney on the side.
Provided by Jane Cooks It Up
Categories Indian Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large pan over medium heat. Cook and stir onion, curry powder, and dry mustard in the hot oil until onion is softened, about 5 minutes. Add tomatoes, garlic, garam masala, cumin, and salt; simmer over medium-low heat until tomatoes have broken down and ingredients have blended, about 40 minutes.
- Cook and stir chicken into tomato mixture until chicken is cooked and no longer pink in the center, 15 to 20 minutes. Add peas and cook for 1 more minute. Remove from heat. Sprinkle with cilantro.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 19.8 g, Cholesterol 65.8 mg, Fat 9.5 g, Fiber 5.8 g, Protein 31.3 g, SaturatedFat 1.5 g, Sodium 716.6 mg, Sugar 9.7 g
EAST INDIAN CHICKEN WITH TOMATO, PEAS, AND CILANTRO
A one-pan dish that's easy and fills the house with a wonderful scent. Great with either fresh or canned tomatoes. It's delicious when served over jasmine or basmati rice with mango chutney on the side.
Provided by Jane Cooks It Up
Categories Indian Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large pan over medium heat. Cook and stir onion, curry powder, and dry mustard in the hot oil until onion is softened, about 5 minutes. Add tomatoes, garlic, garam masala, cumin, and salt; simmer over medium-low heat until tomatoes have broken down and ingredients have blended, about 40 minutes.
- Cook and stir chicken into tomato mixture until chicken is cooked and no longer pink in the center, 15 to 20 minutes. Add peas and cook for 1 more minute. Remove from heat. Sprinkle with cilantro.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 19.8 g, Cholesterol 65.8 mg, Fat 9.5 g, Fiber 5.8 g, Protein 31.3 g, SaturatedFat 1.5 g, Sodium 716.6 mg, Sugar 9.7 g
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INDIAN TOMATO-CILANTRO CHICKEN RECIPE - THE WANDERLUST …
From thewanderlustkitchen.com
4.4/5 (205)Total Time 30 minsCategory Main DishCalories 272 per serving
- Combine the chili powder, salt, lemon juice, and chicken breast pieces in a medium bowl. Cover and refrigerate at least one hour if you have the time. Otherwise, just don't.
- Meanwhile, place the cilantro, garlic, Serrano chilies, 1/2 tsp. cumin, lemon juice, and 1 Tbsp. water in the bowl of a food processor or blender. Process 20-30 seconds, or until the mixture forms a paste. Set aside.
- Heat the grapeseed oil in a wok or heavy bottomed skillet over medium-high heat. Add the black pepper and red pepper flakes and let cook in the oil for 1 minute. Add the cumin, onions, and brown sugar to the pan and toss to coat the onions in the spices. Let cook for 6-8 minutes, or until onions are nicely browned.
- Remove the chicken from its marinade and add to the pan. Toss to coat it in the onions and spices. Cook for 2-3 minutes, or until the chicken pieces have turned white on all sides.
EASY INDIAN TOMATO CHICKEN RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
Reviews 5Category DinnerCuisine IndianTotal Time 50 mins
- Add the cumin, turmeric, salt, black pepper, cinnamon, ground ginger, sugar, ground cloves, nutmeg and bay leaves to the pot and stir well, cooking for 1 minute.
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