Yes, I KNOW there was a thread for quick chicken recipes using parts other than breasts... except that she specifically asked for a light recipe, and this does have rather a lot of oil.
But, it's good, darn it! And easy.
Make it. Now.
Chicken in a Red Sweet Pepper Sauce
(Lal masale wali murghi)
Serves 4
1 kg (2 1/4 lb) chicken pieces (I used strictly boneless, skinless thighs and breasts)
100 g (4 oz) onions, peeled and coarsely chopped
2.5 cm (1 inch) cube fresh ginger, peeled and coarsely chopped
3 cloves garlic
25 g (1 oz) blanched, slivered almonds
350 g (12 oz) red sweet peppers, trimmed, seeded and coarsely chopped
1 teaspoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/8 - 1/2 teaspoon cayenne pepper
2 teaspoons salt (what is she, nuts?)
7 tablespoons vegetable oil (I probably undercut this, too)
240 ml (8 fl oz) water
2 tablespoons lemon juice
1/2 teaspoon coarsely ground black pepper
If chicken legs are whole, divide drumsticks from thighs with a sharp knife. Breasts should be cut into 4 parts. (Ow!) Skin all chicken pieces.
Combine the onions, ginger, garlic, almonds, peppers, cumin, coriander, turmeric, cayenne and salt in the container of a food processor or blender. Blend, pushing down with a rubber spatula whenever you need to, until you have a paste.
Put the oil in a large, wide, and preferably non-stick pan and set over medium-high heat. When hot, pour in all the paste. Stir and fry it for 10 - 12 minutes or until you see the oil forming tiny bubbles around it. Avoid singing that annoying Don Ho song.
Put in the chicken, with the water, lemon juice and black pepper. Stir to mix and bring to a boil. Cover, turn heat to low and simmer gently for 25 minutes or until the chicken is tender. Stir a few times.
Serve. Eat. Enjoy.
(From: Madhur Jaffrey's Indian Cooking)
[This message has been edited by Gail (edited 09-29-2000).]
