Stewed Chicken and Cauliflower
This is a real comforting dish to whip up on an all-rainy or winter day. Its tangy and sweet at the same time and the slight hint of pepper is very appetizing for taste buds. I have given this an Indian make over, however, you can replace the turmeric, coriander, chili combo with fresh herbs like thyme, parsley etc for a continental outlook.
Ingredients
| Olive oil | 3/4 Tablespoon | |
| Chili vinegar | 1 Tablespoon | |
| Onion | 1 Small , chopped finely | |
| Garlic | 6 Clove (30 gm) , crushed | |
| Tomato puree | 300 Gram (from about 6 medium tomatoes) | |
| Turmeric powder | 1/4 Teaspoon | |
| Coriander powder | 1/2 Teaspoon | |
| Chili powder | 1/2 Teaspoon | |
| Salt | To Taste | |
| Ground pepper | 1/2 Teaspoon | |
| Cauliflower flowerets | 100 Gram , cut in ¾ inch size | |
| Garam masala | 1/2 Teaspoon | |
| Mint leaves | 1/4 Teaspoon (for garnishing) | |
| To marinate | ||
| Chicken piece | 125 Gram , cut in 1 ½ inch pieces |
Directions
GETTING READY
1. Marinate chicken with ingredients given for marinade. Leave aside for 30 min
MAKING
2. Heat oil in a pan, spread evenly to coat. To this add the marinated chicken and pan roast till both sides turn brown. Remove from pan and keep aside. With whatever fat and oil left in the pan, add chili vinegar and scrape the particles that may have stuck to the pan.
3. Add onions and stir fry until they turn transparent and slightly brown.
4. Add crushed garlic and sauté until the raw smell is gone.
5. To this add the tomato puree, simmer and add all spice powders along with salt. Let it simmer for a couple of minutes, until the color changes to dark red.
6. Tip in the fried chicken pieces and mix to coat. At this point, if the gravy is too thick or less, add about 100-200 ml of water. Let the water boil. Simmer and let cook for 15 minutes.
7. Now add the cauliflower, mix well to coat the gravy. Add garam masala and cover and cook for another 15 minutes.
8. Adjust seasoning and remove from heat.
SERVING
9. Serve hot garnished with mint leaves or cilantro along with buttered rice.
Recipe Summary
Nutrition Facts
Serving size
Calories 241Calories from Fat 78
% Daily Value*
Total Fat 9 g13.8%
Saturated Fat 1 g5%
Trans Fat 0 g
Cholesterol
Sodium 351 mg14.63%
Total Carbohydrates 26 g8.7%
Dietary Fiber 6 g24%
Sugars 12 g
Protein 18 g36%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
