Chicken Indienne
Chicken Indienne recipe
Yield
4 servingsPrep
55 minCook
40 minReady
100 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
chicken pieces
|
|
| 3 | tablespoons |
lemon juice
fresh |
|
| 3 | tablespoons |
all-purpose flour
allpurpose |
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | tablespoon |
butter
|
|
| 1 | large |
onions
chopped |
|
| 3 | tablespoons |
curry powder
|
|
| ½ | cup |
water
|
|
| ½ | cup |
heavy whipping cream
|
|
| 1 | teaspoon |
chicken broth
|
|
| 2 | tablespoons |
crystallized ginger (candied)
|
*
|
| 1 | each |
limes
cut into wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
chicken pieces
|
|
| 45 | ml |
lemon juice
fresh |
|
| 45 | ml |
all-purpose flour
allpurpose |
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
freshly ground |
|
| 45 | ml |
vegetable oil
|
|
| 15 | ml |
butter
|
|
| 1 | large |
onions
chopped |
|
| 45 | ml |
curry powder
|
|
| 118 | ml |
water
|
|
| 118 | ml |
heavy whipping cream
|
|
| 5 | ml |
chicken broth
|
|
| 3E+1 | ml |
crystallized ginger (candied)
|
*
|
| 1 | each |
limes
cut into wedges |
|
Directions
Sprinkle chicken pieces with lemon juice and let stand 30 minutes.
Pat dry.
Mix flour, salt and pepper; dredge chicken pieces to coat evenly.
In a heavy skillet with a tight lid, heat oil and butter.
Cook chicken, sprinkling with any leftover flour mixture, until browned on both sides.
Remove from skillet and set aside.
Add onion and cook until golden.
Add onion and cook until golden.
Add curry powder and cook for 2 minutes.
Gradually beat in water and cream, cook until thickened.
Add chicken stock base and ginger, stir, and return chicken to skillet.
Cover and simmer, turning chicken once, for 40 minutes or until chicken in tender.
Transfer to heated platter and surround with lime wedges.
Serve with rice.
