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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Found this in a chicken cookbook published here in Nova Scotia.; This recipe was contributed by the Culinary Institute in PEI. I have not tried it yet so want to put it here for safe keeping. This is a small recipe for 2 people Ingredients:
4 boneless skinless chicken thighs |
1 tablespoon vegetable oil |
1 1/2 medium onions, chopped |
1 teaspoon garlic powder |
1 teaspoon ginger powder |
1/2 teaspoon chili powder |
1/2 cup sour cream |
1 tablespoon tomato paste |
1/3 cup cereal cream |
1 tablespoon butter |
salt, if necessary |
Directions:
1. Cut chicken into bite sized pieces.
2. Heat oil over med. heat.
3. Add onions and stir-cook until softened.
4. Stir in garlic, ginger and chili powder.
5. Add chicken and brown on all sides.
6. Blend sour cream with tomato paste and cereal cream.
7. Pour over chicken.
8. Stir in butter.
9. Reduce heat and simmer, stirring occasionally, until chicken is no longer pink inside and the sauce has thickened somewhat (about 10 mins).
10. Season and serve immediately with rice.
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