Bertolli

Orange County Chicken Recipe List

Royal Khyber

1621 W. Sunflower Ave. at South Coast Plaza Village, Santa Ana, CA 92704

Karahi Chicken

Yields: 4 servings

INGREDIENTS

1 1/2 lb chicken breast, skinless
2 lb tomatoes
4 red chilies
1/2 T coriander seeds
1 T extra virgin olive oil
1 T garlic paste
4 green chilies, deseeded & chopped
2 T chopped ginger
1 C cilantro, fresh, chopped
1 t dry fenugreek
1 t garam masala (Indian spice available in many specialty stores)

To FINISH

  • Remove to a dish, garnish with the remaining ginger and cilantro, serve with an Indian bread of your choice.

    METHOD

  • Clean chicken, remove the skin and cut each into 1 1/2 inch pieces.
  • Wash and chop tomatoes.
  • Remove stems, wash, slit, deseed and chop green chilies.
  • Scrape, wash and chop ginger.
  • Wash and chop fresh coriander (cilantro) .
  • Pound red chilies and coriander seeds with a pestle.
  • Heat olive oil in a Karahi (Indian Wok) or a medium size pot, add garlic paste (or chopped) and sauté over medium heat until light brown.
  • Add the pounded spices, stir for 30 seconds,
  • Add tomatoes, bring to a boil, add green chilies, three-fourths of the ginger and one-third of the chopped coriander, reduce the heat and simmer for 4-5 minutes.

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