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    You are in: Home / Recipes / Chicken in Tomato, Black Pepper and Coriander Sauce Recipe
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    Chicken in Tomato, Black Pepper and Coriander Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Charishma_Ramchandani's Note:

    This is Alva Carpenter's recipe from her Slim Lines column of the Thursday magazine. I hope you enjoy it!

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    Units: US | Metric


    1. 1
      Cut each chicken quarter into 3 pieces.
    2. 2
      If you are using leg quarters, separate the leg from the thigh and cut the thigh into 2.
    3. 3
      Apply lemon juice and salt to the chicken.
    4. 4
      Keep aside.
    5. 5
      Heat oil in a large pan.
    6. 6
      Toss in the cinnamon, cardamoms and cloves.
    7. 7
      Let these sizzle gently on medium flame until the cardamom pods have plumped up.
    8. 8
      Add the ginger-garlic and onion puree.
    9. 9
      Stir-fry on medium heat for 6 minutes or until the onion juice begins to evaporate.
    10. 10
      Lower flame and stir-fry for 4 minutes.
    11. 11
      Add the paprika or chilli powder, turmeric powder and the corriander powder.
    12. 12
      Mix well and then stir in the tomatoes.
    13. 13
      Cook on medium flame for 6 minutes, stirring every 2 minutes, as it cooks.
    14. 14
      Add the black pepper and the chicken.
    15. 15
      Cook on high flame until the chicken is tender and cooked{ready to eat}.
    16. 16
      Add the water, mix well, cover and cook on a simmer for 25 minutes.
    17. 17
      Remove the cover and cook on medium flame for 8 minutes or until the sauce has reduced and looks like a thick paste.
    18. 18
      Remove from heat.
    19. 19
      Serve hot with rotis and/or rice.
    20. 20

    Ratings & Reviews:

    • on December 01, 2011


      I made this quite differently to the original, but it is still worth more than 5 stars the way I did it. I used 1/8 teaspoon ground cloves, 1/2 teaspoon ground cinnamon and 1 teaspoon ground cardamon. I heated only one tablespoon oil, then added in the onion, garlic, ginger and those three spices. After the onion was cooked, I went on with the recipe as written until I added in the chicken and pepper (I used two teaspoons pepper that I'd freshly ground). I straight away added in the water, brought the chicken and gravy to the boil, then turned it down to simmer for about 40 minutes. When it was tender, I removed the lid and reduced it to a thicker gravy. Totally delicious with rice and a raita!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken in Tomato, Black Pepper and Coriander Sauce

    Serving Size: 1 (369 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 483.7
    Calories from Fat 311
    Total Fat 34.6 g
    Saturated Fat 6.8 g
    Cholesterol 138.6 mg
    Sodium 954.3 mg
    Total Carbohydrate 11.1 g
    Dietary Fiber 2.5 g
    Sugars 4.1 g
    Protein 32.0 g

    The following items or measurements are not included:

    fresh ginger

    green cardamoms


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