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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Found this recipe in a magazine while waiting to get my hair done. Jotted it down in my cheque book and am putting it here for safe keeping. Am looking forward to feed back...I need to see the calorie count before I try it!!! :) Ingredients:
2 tablespoons ground cumin |
1 tablespoon ground coriander |
1 teaspoon salt |
10 boneless chicken breasts or 20 boneless chicken thighs |
1/4 cup butter |
1 onion |
8 garlic cloves |
3 hot peppers (including seeds) |
1/4 cup fresh ginger |
1 cup fresh cilantro |
500 ml whipping cream |
2 (14 ounce) cans tomato sauce |
2 cups frozen peas |
Directions:
1. Combine cumin, coriander, and salt. Slice each chicken piece into 3 or 4 chunks. Melt 2 Tbs. butter in large frying pan. Add 1/2 of the chicken, sprinkle with half of the combined seasonings and saute until slightly done. Repeat with remaining chicken and spice mixture. Remove and place in bowl.
2. Chop onion, garlic, peppers (including seeds). Grate ginger, chop cilantro. Over medium heat, saute onions and garlic until soft in remaining butter. Pour in cream and scrape and stir in brown bits. Add tomato sauce, peppers, and ginger stirring. Simmer 10 minutes. Add chicken with it's juices. Bring to boil. Reduce heat to medium/low and simmer covered 10-15 minutes. Stir in cilantro and peas. Heat until warmed through thoroughly.
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