Directions:
- First prepare all chicken and vegetables.
- Chicken can be cut into 1 cubes.
- Pre-cook chicken in a pan. Saute on a low to medium heat, trying not to brown chicken. Poaching chicken also works well and can give the chicken a softer and more moist texture.
- Sweat onions in clarified butter over medium heat. When nearing translucency, add garlic and ginger. Sweat until soft, try not to brown.
- Slowly pour in tomato sauce. Begin adding spices (cumin through cinnamon).
- Blend spices into tomato sauce completely, slowing stirring.
- Add half and half, bringing the sauce to a light simmer. Combine well.
- I suggest tasting the sauce and adding salt to taste if necessary.
- Add chicken to sauce and simmer on low for 10-15 minutes.
- You can also add par-cooked potatoes, carrots, cauliflower or chickpeas to dish if desired.
- Serve over warm rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.61 Kcal (656 kJ) | ||
| Calories from fat | 84.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.35g | 14% | |
|---|---|---|---|
| Cholesterol | 24.31mg | 8% | |
| Sodium | 705.45mg | 29% | |
| Potassium | 317.79mg | 7% | |
| Total Carbs | 16.11g | 5% | |
| Sugars | 4.42g | 18% | |
| Dietary Fiber | 2.76g | 11% | |
| Protein | 3.74g | 7% | |
| Vitamin C | 5.9mg | 10% | |
| Iron | 2.4mg | 13% | |
| Calcium | 87.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 147.45 Kcal (617 kJ) | ||
| Calories from fat | 79.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.8g | 14% | |
|---|---|---|---|
| Cholesterol | 22.89mg | 8% | |
| Sodium | 664.15mg | 29% | |
| Potassium | 299.19mg | 7% | |
| Total Carbs | 15.17g | 5% | |
| Sugars | 4.16g | 18% | |
| Dietary Fiber | 2.6g | 11% | |
| Protein | 3.52g | 7% | |
| Vitamin C | 5.6mg | 10% | |
| Iron | 2.2mg | 13% | |
| Calcium | 82.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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