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2 Onions, Sliced
16 oz Tomato Sauce
1/4 Cup Peanut Oil
1 Cup Buttermilk
2 Tbls Peanut Oil
2 Cups Chicken Stock
3 Tablespoon Ginger, Grated
1 Cup Rice
4 Cloves Garlic, Crushed
2 teaspoon Salt
2 teaspoon Cumin, Ground
1/2 teaspoon Turmeric
2 teaspoon Coriander, Ground
1 teaspoon Cardamom, Ground
1/2 teaspoon Cayenne, Chutney
6 Chicken Breast Halves, Bananas, Sliced, Skinless and Boneless, Coconut Flakes, Cut Into Strips
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Saute the onion, ginger, garlic, cumin, coriander and cayenne in the first measure of peanut oil until the onions are soft. Add the chicken strips. Saute until the chicken turns white. Add the tomato sauce and buttermilk. Cover. Cook 20 minutes. Combine the stock, rice, the second measure of peanut oil, salt, turmeric and cardamom. Bring to a boil. Cover. Reduce heat. Simmer until the stock is absorbed (about 15 minutes). Spread half the rice in a (9“x12”) casserole with a tight fitting lid. Layer in half the chicken, the remaining rice and the remaining chicken. Serve with chutney, sliced bananas and coconut flakes.
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