Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Indian / Indian Chicken Recipe
    Lost? Site Map

    Indian Chicken

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    15 mins

    1 hrs 15 mins

    David J Rust's Note:

    When I make an observation that really clicks in my brain, I tend to run with it. This was the case when I first added fresh herbs to a dish prior to serving just like it was when I toasted a few seed prior to grinding them up for Masala. Now, my "big thing" is slow-cooking meat over low heat in a slightly acidic liquid to make the meat very, very tender. This dish is an example of that trend, applied to a simple dish that I make all the time! (By the way; make your own curry powder ... it tastes great!)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a blender, powerful enough to pulverize nuts, place the cashews and salt. Puree them into a paste, slowly drizzling in the extra virgin olive oil to form an emulsion. It should soon take on a peanut butter-like consistency. Remove to a bowl and save for later.
    2. 2
      In a skillet with a tight-fitting lid over medium heat, saute the onions and red chili flakes in the canola oil until the onions begin to turn translucent.
    3. 3
      Add the minced garlic and ginger root and continue to saute until the garlic barely shows some color on the edges. Season to taste with salt and pepper.
    4. 4
      Add the garbanzo beans with any liquid from either the can or rehydration. Stir in the lemon juice, cashew paste from the blender, and curry powder and allow to come to a simmer.
    5. 5
      Add the chicken broth, coconut milk, and chicken thighs and stir to cover the meat. Return to a simmer, lower heat to low, and put on the tight-fitting lid. Simmer like this for 30 minutes.
    6. 6
      With a spatula or pair of tongs, turn over each chicken thigh and spoon the sauce over each piece. Re-cover and simmer for another 30 minutes.
    7. 7
      Remove the lid and whisk in the butter to thicken the sauce.
    8. 8
      Serve with rice. OPTIONAL: You may want to sprinkle some minced green onion over the top just before serving.

    Ratings & Reviews:

    • on April 20, 2010

      45

      Really good, and strangely enough, the onions almost melted away.... We loved it. Only thing we changed is we used "Lite" coconut milk.... I'm not sure it tasted like "Indian", but in the end, who cares? It tasted "good".

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 13, 2010

      55

      This recipe is right on! Talk about tender. Your not gonna find a dish with more tender meat. I dont eat Indian dishes often but after this one im gonna start eating more often. The dish went well with steamed green beans and i put the chicken over rice. I substituted chicken breasts over the chicken thighs. Cant wait to make it again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 26, 2005

      55

      Totally yum. Loved just reading your recipe, the end product is wonderful and I am happy. You're the chef. Lolly

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Indian Chicken

    Serving Size: 1 (310 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 555.7
     
    Calories from Fat 357
    64%
    Total Fat 39.7 g
    61%
    Saturated Fat 15.7 g
    78%
    Cholesterol 89.1 mg
    29%
    Sodium 625.8 mg
    26%
    Total Carbohydrate 28.3 g
    9%
    Dietary Fiber 5.7 g
    22%
    Sugars 5.1 g
    20%
    Protein 23.4 g
    46%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites