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Monday, April 25, 2011

Chicken tomato cream and Spinach mushroom chicken

For Siddharth

Chicken tomato cream
1/2 medium onion, finely chopped
1 tablespoon cooking oil/butter
2 cloves garlic, finely minced/ Garlic powder
3 tsp heavy cream/sour cream
1-2 diced tomatoes/ tomato paste (Hunts, 2 tsp)
Preferred chicken pieces, I liked thighs (with bones for curry with rice, boneless if you are going to serve with pasta)
Salt and pepper
Bay leaves
Cinnamon sticks
Julienne ginger

Korma powder

For sauce, saute the chopped onion in cooking medium until softened. Add garlic, ginger and whole spices.
Wash chicken and pat dry. Make slits with a sharp knife or cut into smaller pieces. Sprinkle chicken with salt and pepper.
Add tomato, cover, and cook for 4 to 6 minutes longer, until chicken is cooked through. Add curry powder/ Korma powder, and then cream.
Can garnish with dry, ground parsley.

Spinach mushroom chicken can be made similarly by using blanched/frozen spinach and mushrooms instead of tomatoes.

You can also use diced onions, garlic,  mushrooms and spinach with a splash of soya sauce to make a stir fry or add to your pasta. Good as sandwich fillers with cheese.

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