Crown Lengthen Citric Acid

Mmmm! What food and how tasty fragrant! I who am a fan of the chicken over when I saw this divine recipe right here ingredients just arrested me! In re:) xxx

Preparation: 45 minutes Cooking
:
20 minutes Servings: 4 Ingredients


4 half chicken breasts, boned and skinned 2 tablespoons
tea (20 ml) grated fresh ginger 4 cloves garlic
degermed
1 tsp soup (15 ml) ground cumin
1 / 2 c. teaspoon (5 ml) chili powder 3 tablespoons
tablespoons (45 ml) canola oil
1 cup (250 ml) chopped onion 2 tablespoons
tea (10 ml) cumin seeds
2 cups (500 ml) hot chicken broth or water 1 tablespoon
tablespoon (15 ml) ground coriander
1 / 3 cup (85 ml) of whole cashews
1 / 2 c. teaspoon (5 ml) ground fennel seeds
Chili powder to taste
2 cups (500 mL) peeled tomatoes (peeled), cored and chopped
1 / 3 cup (75 g) butter






Preparation 1) Cut the chicken into cubes and marinate 15 minutes with half the grated ginger and half the crushed garlic, ground cumin and chili.

2) Heat 30 ml (2 tbsp) oil in a hot skillet and brown chicken. Once the chicken pieces well colored remove them from skillet and keep warm.

3) In the same skillet, place the remaining oil and saute the onions, cumin seeds, the remaining grated ginger and crushed garlic. Deglaze with chicken broth.

4) Add the ground coriander, cashew nuts, fennel pepper, chili powder and tomatoes. Cook for 5 to 10 minutes. Strain the mixture in a food processor to make a sauce.

5) In a hot pan, add butter, gravy, then chicken and simmer for 10 minutes. Add a little water if the sauce is too thick. Serve with basmati rice.






















Source: Chicken Quebec courtesy of the Culinary Guild.
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