Taste of Home_-_October 2019

FAMILY KITCHEN

26 OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

Mughali Chicken

I enjoy cooking for my family and try

to incorporate healthy new foods

into our menus. This authentic

Indian dish is a favorite.

—Aruna Kancharla, Bentonville, AR

Ta ke s: 30 min. • Makes: 6 servings

4 cardamom pods

10 garlic cloves, peeled

6 whole cloves

4 ¹ ₂ tsp. chopped fresh gingerroot

1 Tbsp. unblanched almonds

1 Tbsp. salted cashews

1 tsp. ground cinnamon

6 small red onions, halved and

sliced

4 jalapeno peppers, seeded and

finely chopped

¹   ₄ cup canola oil

3 Tbsp. water

1 ¹ ₂ lbs. boneless skinless chicken

breasts, cut into ¹ ₂-in. cubes

1 cup coconut milk

1 cup (8 oz.) plain yogurt

1 tsp. ground turmeric

Fresh cilantro leaves

Hot cooked basmati rice,

optional

1. Remove seeds from cardamom
   pods; place in a food processor. Add
   the garlic, cloves, ginger, almonds,
   cashews and cinnamon; cover and
   process until blended. Set aside.


2. In a large skillet, saute onions
   and jalapenos in canola oil until
   tender. Stir in water and the garlic
   mixture. Add the chicken, coconut
   milk, yogurt and turmeric. Bring
   to a boil. Reduce heat; simmer,
   uncovered, until chicken juices run
   clear, 8-10 minutes. Sprinkle with
   cilantro. Serve with rice if desired.
   1 cup: 367 cal., 23g fat (10g sat. fat),
   68mg chol., 93mg sod., 14g carb.
   (5g sugars, 3g fiber), 27g pro.

Continued on page 28 E

CONVERT

1 Tbsp. fresh ginger is equal

to ¼ tsp. ground ginger.

FREEZE

Seal fresh gingerroot in

an airtight container and

toss it into your freezer for

fresh flavor anytime.

GRATE

To use frozen ginger, peel

away a bit of the skin and

grate until you have the

desired amount. It’s so much

simpler to grate frozen!

SQUEEZE

To make things even easier

on yourself, try a bottled

variety. We like Spice World

Squeeze Ginger.

GINGER

Mughali

Chicken

NESTLE

IT IN NAAN

BREAD!