Sunday, October 18, 2015

INDIAN SPICED CHICKEN WITH TOMATO AND COCONUT MILK ENJOY DAN:

INDIAN SPICED CHICKEN WITH TOMATO AND COCONUT MILK by CHEF DAN:
Serves 4

INGREDIENTS:
2 tablespoon vegetables oil
4 skinless, boneless chicken breasts, pounded to 1/3-inch thick
4 garlic cloves, minced
1 thumb-size fresh ginger peeled and finely grated
2 tablespoon tomato paste
2 teaspoon EACH smoked paprika, turmeric, tandoori masala. garam masala and cumin
1 teaspoon EACH ground cardamom, coriander, cayenne and nutmeg
1(12 Oz) can  tomato puree.
1 (19 Oz) can MAE PLOY coconut milk
1 pound small yellow potatoes.
Serve with lemon wedges, yogurt, torn fresh mint , and naan

DIRECTIONS:
1.   In a stock pot add oil over medium-heat when sizzling.
2.   Season chicken and fry until browned (8-10 minutes)
3.   Transfer to a plate.
4.   Add onion, garlic and ginger to the stock pot; sauté for 5-7 minutes.
5.   Add tomato paste and next 5 ingredients until darkened about 4 minutes.
6.   Add chicken broth, tomato puree, and coconut milk, ground cardamom and cayenne and nutmeg season with S. &.P.
7.   Bring to a boil; reduce heat and simmer partially covered about 20 minutes.
8.   Add potatoes to the pot and cook until potatoes are fork-tender about 30 minutes.
9.   Add cooked chicken breasts and cook until heated through about 5 minutes.
10.                Stir in lemon juice.
11.                Serve with lemon wedges, yogurt, torn fresh mint and naan.

ENJOY DAN:                                               BON-APPETITE!!




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