Indian Chicken and Mushrooms in Spiced Tomato Cream |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Has all the taste of of great Indian curry but lighter and healthier. Serve this with rice and your favorite Indian breads, such as naan, or chapatis, and a nice vegetable dish. Ingredients:
2 tablespoons vegetable oil |
1 dried red chili pepper |
4 whole cloves |
1 cinnamon stick (3-inch) |
1 medium onion, chopped |
6 cloves garlic, minced |
2 teaspoons grated fresh ginger |
1 lb boneless chicken breast, sliced into 1/2 x 3 inch strips |
8 ounces mushrooms, stemmed and halved if large |
1/2 teaspoon cayenne pepper (optional) |
2 teaspoons ground coriander |
1/8 teaspoon ground cardamom |
1/2 teaspoon ground cumin |
1/2 teaspoon turmeric |
8 ounces tomato sauce |
2 1/2 tablespoons tomato paste |
5 ounces evaporated milk (or may use cream) |
2 teaspoons garam masala |
1 tablespoon chopped cilantro |
Directions:
1. Heat oil in a large saucepan over medium heat; add chili pepper, cloves and cinnamon stick and heat until fragrant.
2. Add the chopped onion and cook for 1-2 minutes then add the ginger and garlic and cook for 1 min more.
3. Add the chicken slices and cook for 4 minutes; then add the mushrooms, cayenne, coriander, cardamom, cumin, turmeric, and cook for 4-5 minutes more; add a little oil if necessary to prevent burning.
4. Add tomato sauce and paste and mix well and lower heat and cook until chicken is cooked through, about 3-5 minutes.
5. Stir in evaporated milk or cream and simmer on low heat for about 5 minutes then add garam masala and chopped cilantro to the dish.
6. Serve with rice, if desired.
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