Garnish this stew with sprigs of coriander and serve with side dishes of plain yogurt, chutney, rice, cooked spinach and pappadams (spicy Indian wafers).
- Portion size 6 servings
Ingredients
Method
In small skillet, toast cumin and coriander seeds over medium heat until fragrant, about 1 minute. In spice grinder or clean coffee grinder, grind seeds into fine powder; transfer to large bowl. Whisk in flour, turmeric, cardamom, cayenne pepper, salt and pepper; toss chicken, in batches, with spice mixture to coat.
In large Dutch oven, heat oil over medium-high heat; brown chicken in batches. Transfer to plate.
Drain any fat from pan and reduce heat to medium; cook onion, garlic and ginger until onion is softened, about 5 minutes. Stir in chicken stock, vinegar and mustard; bring to boil, scraping up any brown bits from bottom of pan. Return chicken and any accumulated juices to pan; add bay leaf.
Reduce heat to medium low; cover and simmer, stirring occasionally, or cover and cook in 350°F (180°C) oven, until juices run clear when chicken is pierced, about 1 hour. Uncover and simmer over medium-low heat for about 15 minutes or until sauce is slightly thickened. Discard bay leaf.
Nutritional facts <b>Per serving:</b> about
- Sodium 361 mg
- Protein 31 g
- Calories 272.0
- Total fat 13 g
- Cholesterol 125 mg
- Saturated fat 2 g
- Total carbohydrate 6 g
%RDI
- Iron 19.0
- Folate 7.0
- Calcium 4.0
- Vitamin A 3.0
- Vitamin C 8.0
