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Poached Chicken Calcutta

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Ingredients
  Whole broiler fryer chicken breasts 2 , halved and skinned
  Canned chicken broth 2 Cup (32 tbs)
  Salt 1 Teaspoon (Divided)
  Coriander 1⁄2 Teaspoon, ground
  Cardamom 1⁄2 Teaspoon, ground
  Cayenne pepper 1⁄4 Teaspoon
  Fresh plum tomatoes 2 1⁄2 Cup (40 tbs), chopped
  Mango chutney 3⁄4 Cup (12 tbs)
  Garlic 1 Teaspoon, minced
  Curry powder 1 Teaspoon
  Dark raisins 1⁄3 Cup (5.33 tbs)
  Parsley sprigs 3
Directions

MAKING
1. In large frying pan, bring together chicken broth, curry powder, 1/2 teaspoon salt, coriander, cardamom and cayenne pepper to a boil with cover and reduce heat to low temperature.
2. In broth mixture place chicken, meaty side down and poach, covered, about 12 minutes such that fork can be inserted in chicken with ease.
3. From the frying pan remove chicken, set aside, keep warm and sprinkle evenly with remaining 1/2 teaspoon of the salt.
4. To poaching liquid, add tomatoes, chutney, garlic and raisins and bring to a boil over medium high heat.
5. Cook, uncovered for about 12 minutes such that liquid is reduced and sauce thickens.
6. To frying pan return chicken and cook for about 3 minutes to reheat.
7. On serving platter place the chicken and spoon over with sauce.

SERVING
8. Garnish with parsley sprigs and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Poached
Interest: 
Holiday
Ingredient: 
Chicken
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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