1 tb Canola oil
1 c Onion, finely diced
1/2 c Celery, finely diced
1 Inch cinnamon sticks
12 Whole black peppercorns
1 3/4 lb Chicken breasts (approx.
3-1/2 oz per serving)
Skinned, all visible fat -removed and cut Into pieces 3 ts Garlic, minced
3 ts Ginger root, minced
1/4 ts Salt (optional)
1/4 ts Ground turmeric
2 c Tomatoes, fresh OR canned
-without salt, blended 6 c Water
1/2 lb Potatoes, peeled and cut
-into 12 pieces 1/2 c Cilantro, chopped
2 tb Lemon juice
1. In a saucepan, heat oil and saute onions, celery, cinnamon and
peppercorns until onions and celery are soft. Do not let onions brown. 2. Add chicken, garlic, ginger, salt, turmeric and tomatoes. Mix well,
cover and cook for 15 minutes. Stir occasionally. 3. Add 6 cups of water, potatoes and cilantro. Mix well, cover and cook
for 15 minutes or until the potatoes are done. 4. Add lemon juice, mix and serve.
Note: Please discard whole spices while eating. Nutrient Analysis (per serving): 167 calories 19.5 g protein 14.5 g carbohydrates 3.6 g total fat 0.5 g saturated fat 43.9 mg cholesterol 156.6 mg sodium with salt included
is 66.3 mg sodium with salt omitted From: INDIAN RECIPES FOR A HEALTHY HEART – From the Kitchen of Mrs. Lakhani. Fahil Publ. Company, Los Angeles. 1991. ISBN 0-9630235-0-0 Shared by: Karin Brewer, Cooking Echo, 9/93