Thursday, January 24, 2008

Indian Chicken with tomato chutney

This is an Indian version of sweet and sour chicken. It's sweet, sour and spicy. I use thighs, because I like dark meat, but breasts will work fine too. I made this for Kyle one time. I told him what was in the recipe and he was a bit dubious. But after he took a trepidatious bite, he said it was really good. So don't be such a fraidycat. Some of you who think you won't like this recipe will. As a bonus it's easy and healthy. Serve this with Oven Baked Brown Rice.



For Chicken:

2 lbs skinned Chicken thighs

1T cooking oil

For Chutney:

2 medium tomatoes, peeled, seeded, and chopped

2 tart cooking (granny smith) apples, chopped

1-2 jalapeno peppers chopped fine and with or without seeds (seeds and ribs add extra heat), to taste

¼ cup currents or raisins

½ cup chopped red sweet pepper

¼ cup chopped onion

¼ cup cider vinegar

1 T sugar

2 tsp grated ginger root

¼ tsp salt

Brown the chicken over medium-high heat in 1 tablespoon oil. Remove chicken and wipe out skillet. (to make the recipe more low fat. optional)

Return Chicken to skillet and add remaining ingredients. Bring to a boil. Reduce heat and cover and simmer for 35 to 40 minutes, or until the chicken is tender and cooked through. Remove chicken from skillet and keep warm. Boil chutney, uncovered for about 5 minutes, or until thickened. Serve with the chicken.

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