Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Garlic -- chopped
2 ts Canola oil
8 Dried red chilies --
Crushed
2 ts Coriander seed -- crushed
1 1/2 lb Tomatoes -- chopped
1/2 ts Salt
3 Chili peppers
2 tb Ginger root -- chopped
1/4 c Coriander -- chopped
6 Boneless skinless chicken
Breast halves
1 1/2 ts Garam masala
3/4 ts Toasted fenugreek seeds --
Ground

In a mini food processor or blender, process the garlic and 1 tbsp
water to a paste. Heat the oil in a non-stick saucepan over moderate
heat. Add the garlic paste and stir for 20 seconds. Add the crushed
chili and coriander seeds. Stir for 30 seconds. Add the tomatoes
and salt to taste. Bring the mixture just to a boil. Add the green
chilies and 1 tbsp each of the ginger and coriander. Reduce the heat
and simmer tomato mixture for about 4 to 5 minutes. Add the chicken
and bring just to a boil. Reduce the heat and simmer, covered, until
the chicken is tender and no longer pink. Remove from the heat. Add
the garam masala and fenugreek and stir. Garnish with remaining
ginger and coriander. Can be prepared 1 to 2 days ahead but add the
garam masala and fenugreek garnish just before serving. 231 calories
and 4 grams fat.

Recipe By : Indian Light Cooking

From: Meg Antczak Date: 07-30-95 (21:59) (159)
Fido: Cooking

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