Indian-Style Chicken Fricassee
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1chicken, 3½ pounds, cut into serving pieces
- Salt and freshly ground pepper to taste
- 2tablespoons vegetable oil
- 1cup finely chopped onions
- 1tablespoon chopped garlic
- 1tablespoon finely grated fresh ginger root
- 1tablespoon ground cumin
- 1tablespoon turmeric
- 1tablespoon ground coriander
- ¼teaspoon red-pepper flakes or to taste
- 1½cups skinless, seedless ripe tomatoes chopped into ½-inch cubes
- 1bay leaf
- 1cup fresh or canned chicken broth
- ½cup yogurt
- ¼cup sour cream
- ½cup chopped fresh coriander
Nutritional analysis per serving (4 servings)
746 calories; 53 grams fat; 14 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 10 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 54 grams protein; 1441 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle chicken pieces with salt and pepper.
- Step 2
Heat oil in a skillet large enough to hold all the pieces in one layer without crowding. Add chicken pieces, skin side down. Cook until golden brown on one side, about 5 minutes. Drain off all the fat. Add onions and garlic. Cook and stir for 3 minutes.
- Step 3
Add ginger, cumin, turmeric, ground coriander, pepper flakes, tomatoes and bay leaf. Cook, stirring, for 5 minutes. Add chicken broth and stir to blend. Cover and simmer for 20 minutes longer or until chicken is tender. Remove bay leaf. Stir in yogurt and sour cream. Bring to a simmer, sprinkle with fresh coriander and serve.
Private Notes
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Comments
My mother is an avid Pierre Franey fan-she has all his cookbooks and made our family meals from them often. Though I don’t recall this recipe, probably because our father didn’t like the flavors here, I decided to make it. I made as written, except I used four cloves of garlic just because. I used plum tomatoes, and used a vegetable peeler to remove the skin easily. The sauce without the dairy at the end is delicious, and suppose if you are dairy-free you could omit-it’s delicious. But I added the yogurt and sour cream and it’s divine. Will definitely make again and again.