New Delhi Spiced Chicken

Name: New Delhi Spiced Chicken
Yield: 4
Cuisine: Indian
Ingredients: turmeric; curry powder; coriander; ginger; chili powder; black pepper; butter; chicken breast halves, boneless, skinless; onions; tomatoes; green bell peppers; celery stalks; parsley sprigs; garlic cloves; raisins, seedless; sherry; lemon juice

Yield

4 servings

Prep

15 min

Cook

20 min

Ready

40 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
1	teaspoon	turmeric ground
1	teaspoon	curry powder
1	teaspoon	coriander
½	teaspoon	ginger ground
⅛	teaspoon	chili powder
1	x	black pepper to taste	*
3	tablespoons	butter or margarine
4	each	chicken breast halves, boneless, skinless
2	each	onions chopped
2	each	tomatoes chopped
2	each	green bell peppers chopped
1	each	celery stalks chopped
3	each	parsley sprigs minced	*
2	each	garlic cloves minced
⅓	cup	raisins, seedless
1	tablespoon	sherry dry
1 ½	teaspoons	lemon juice

Ingredients

Amount	Measure	Ingredient	Features
5	ml	turmeric ground
5	ml	curry powder
5	ml	coriander
2.5	ml	ginger ground
0.6	ml	chili powder
1	x	black pepper to taste	*
45	ml	butter or margarine
4	each	chicken breast halves, boneless, skinless
2	each	onions chopped
2	each	tomatoes chopped
2	each	green bell peppers chopped
1	each	celery stalks chopped
3	each	parsley sprigs minced	*
2	each	garlic cloves minced
79	ml	raisins, seedless
15	ml	sherry dry
7.5	ml	lemon juice

Directions

Heat two tablespoons butter or margarine in a large skillet. Place first six ingredients (all the spices) in skillet and brown for 1 minute over high heat.

Have the chicken breasts boned, skinned and cut into cubes.

Place chicken in skillet with browned spices; stir to coat well, then brown 1 minute longer or until chicken has turned white on the inside (cut a piece to check).

Remove from pan and set aside.

Add remaining butter to pan and sauté onions over high heat Add remaining ingredients, including browned chicken, and cook over medium heat until celery is tender but still slightly crisp. Vegetables will give off some juiciness as they cook. Serve over brown rice.