Recipe by Kha nel
"A hot Indian recipe. Perfect when served with fragrant basmati rice."
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skinless, boneless chicken breast halves
ginger garlic paste
green chile peppers, chopped
ground coriander seed
fresh chopped cilantro, for garnish
salt to taste
This recipie went well beyond my expecations. It was very easy, however, could definately use more flavor, salt definately helps. Also, it would be wise to use a little water when cooking chicken, it tends to become a bit dry (as ususal). I will try to marinade the chicken first, next time, I am sure it would be much more tender if that were done. Don't forget the Basmati Rice!
It would be better to add cooked chicken pieces rather than adding much water to the chicken dish, as it is a dry side dish!
And another suggestion would be to saute the onions first and then add the other ingredients as there are chances of the masala/powders getting burnt!
This is a great recipe for those who love spicey food! I served it to 3 of our east Indian friends and they loved it!
This was a fast, easy dish to make. We added water as we cooked because it seemed that things would be too dry without it.
We added more chile pepper than called for, which made it especially hot. Seemed that the dish was too dry, maybe because of the extra pepper I added, but some sort of addition to make it more moist would've been welcomed.
this was great, don't worry about the water, I added 1/4 cup and had lots of water when it finished. the trick is to cook at a low temp, it takes a little longer but it was melt in your mouth tender.
Really easy and tasty and smells oh so good!!
Made with tofu and added veggies too.
Great easy fast dish. Didn't have the nutmeg or cilantro and it still turned out great. Will make it on nights we needs something fast and tasty!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 64
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