Cook Time: 40 minutes
Ingredients:
- 1 tbsp canola oil
- 2 onions, chopped
- 2 green chilies, deseeded and chopped
- 2 garlic cloves, crushed
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp cardamom
- 1/4 tsp cloves
- 1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
- 1 15-ounce can of crushed tomatoes
- 1/4 cup water
Preparation:
Heat oil over medium heat in a large Dutch oven or skillet. Add onions, chilies and garlic, and cook until softened, about 4-5 minutes. Add spices and cook until fragrant. Add chicken pieces and sauté for 5 minutes, stirring constantly. The mixture will be quite dry. Pour in tomatoes and water. Stir and scrape up any bits that have browned on the bottom of the pot. Cover and simmer for 30 minutes.
Serve over Basmati, Pilau or whole grain rice.
Serves 4
Per Serving: Calories 242, Calories from Fat 53, Total Fat 5.8g (sat 0.6g), Cholesterol 65mg, Sodium 218mg, Carbohydrate 17.9g, Fiber 4.6g, Protein 29.4g
