CHICKEN RECIPES INDIAN STYLE RECIPES

EASY INDIAN-STYLE CHICKEN RECIPE | ALLRECIPES

Easy Indian-Style Chicken Recipe | Allrecipes image

This is an easy and authentic-tasting Indian dish that the entire family will love! Tastes great with plain basmati rice topped with a couple tablespoons of yogurt (especially if you made the chicken spicy!)

Provided by Ania

Categories World Cuisine Asian Indian

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
1 teaspoon cumin seed
1 onion, finely chopped
¼ cup tomato paste
¼ cup water
1 pound skinless, boneless chicken breast halves - cubed
½ (14 ounce) can coconut milk
½ teaspoon brown sugar
½ teaspoon hot chile paste
1 pinch cayenne pepper
¾ teaspoon ground turmeric
salt and pepper to taste
½ cup chopped cilantro

Steps:

Heat the vegetable oil in a large skillet over medium heat. Add cumin seeds, and fry for a few minutes until they become fragrant and begin to pop. Stir in chopped onion, and cook until the onion has softened and turned translucent, 3 to 4 minutes.
Stir together tomato paste and water, and pour into skillet. Stir in chicken, and cook until it has firmed and turned white, about 5 minutes. Add coconut milk, brown sugar, chile paste, cayenne pepper, turmeric, salt, and pepper.
Bring mixture to a simmer, then reduce heat to medium-low, cover, and continue to simmer until the chicken is tender and no longer pink in the center, about 15 minutes. Sprinkle with chopped cilantro before serving.

Nutrition Facts : Calories 316.4 calories, CarbohydrateContent 11.4 g, CholesterolContent 58.6 mg, FatContent 20 g, FiberContent 2.5 g, ProteinContent 24.6 g, SaturatedFatContent 11.1 g, SodiumContent 195.7 mg, SugarContent 5.2 g

EASY INDIAN-STYLE CHICKEN RECIPE | ALLRECIPES

Easy Indian-Style Chicken Recipe | Allrecipes image

This is an easy and authentic-tasting Indian dish that the entire family will love! Tastes great with plain basmati rice topped with a couple tablespoons of yogurt (especially if you made the chicken spicy!)

Provided by Ania

Categories World Cuisine Asian Indian

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
1 teaspoon cumin seed
1 onion, finely chopped
¼ cup tomato paste
¼ cup water
1 pound skinless, boneless chicken breast halves - cubed
½ (14 ounce) can coconut milk
½ teaspoon brown sugar
½ teaspoon hot chile paste
1 pinch cayenne pepper
¾ teaspoon ground turmeric
salt and pepper to taste
½ cup chopped cilantro

Steps:

Heat the vegetable oil in a large skillet over medium heat. Add cumin seeds, and fry for a few minutes until they become fragrant and begin to pop. Stir in chopped onion, and cook until the onion has softened and turned translucent, 3 to 4 minutes.
Stir together tomato paste and water, and pour into skillet. Stir in chicken, and cook until it has firmed and turned white, about 5 minutes. Add coconut milk, brown sugar, chile paste, cayenne pepper, turmeric, salt, and pepper.
Bring mixture to a simmer, then reduce heat to medium-low, cover, and continue to simmer until the chicken is tender and no longer pink in the center, about 15 minutes. Sprinkle with chopped cilantro before serving.

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