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Thursday, April 12, 2012

Chicken in mustard and tomato sauce

  1. I marinated the chicken pieces(thighs with bone cut in halves with kitchen shears) in mustard sauce and vinegar overnight. To make it extra spicy, you can add slit Thai chilis.
  2. Shallow fry the chicken in mustatrd oil so it isn't pink anymore.
  3. Remove from oil and drain. Use the same oil to fry onions and diced tomatoes. Add red chili powder, a little plain yogurt and cook well till oil separates. (You can bake the whole think with very litle oil, but I am going the curry way)
  4. Serve with freshly chopped cilantro.

See also, Slow Cooker Chicken Stroganoff [allrecipes]

And this, for low-fat meal ideas

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