55mike@hound.UUCP (M.SIKORSKY) (02/19/85)
Since there has been a lot of discussion lately about "Americanized"
Indian cooking, I thought I would post a recipe my wife found in our
local paper. We tried it and think it is great.
CHICKEN INDIENNE
(Formaggio Kitchen, Cambridge)
Ingredients:
1/4 cup flour
2 tablespoons curry powder
2 teaspoons cumin
1 1/2 teaspoons paprika
1 teaspoon turmeric
1/4 teaspoon ground red pepper
2 pounds boned, skinned chicken breasts, cut in bite-sized pieces
(about 4 pounds with bones)
3 tablespoons salad oil, divided
1 tablespoon butter or margarine
4 medium (about 2 1/2 cups) onions, diced
2 to 3 garlic cloves, crushed
1 cup chicken broth
4 medium (about 4 1/2 cups) tomatoes, diced
1/2 cup seedless raisins
1/2 cup chutney, chopped
1 teaspoon salt
freshly ground pepper to taste
Preparation:
1. In shallow dish combine flour and spices. Dredge chicken
pieces in mixture until thoroughly coated.
2. In large skillet heat 2 tablespoons oil and butter or
margarine. Sear chicken quickly, about 3 minutes, stirring
occasionally. Remove with slotted spoon; set aside.
3. Add remaining oil to skillet. Add onions and garlic. Cover
and cook a few minutes until onions release juices and soften.
4. Add chicken broth, tomatoes, raisins and chutney. Simmer,
covered, 15 minutes.
5. Add chicken; simmer 15 minutes more. Season with salt and
pepper.
Serve hot over boiled rice. (Can be served at room temperature as
curried chicken salad.) Makes 8 servings.
Special note: When my wife made this the first time, she had no
tomatoes, so, she left them out (naturally!). We think that it
tastes just fine without tomatoes and have never tried it with them.
You could try it to see what you think according to your taste.
Enjoy!
Mike Sikorsky
(!hound!55mike)