Madras Chicken Recipe
Madras (Chennai) is the fourth largest city in India and located towards the Southern tip of the peninsula on the Bay of Bengal.
1 can (14.5 ounces) reduced sodium chicken broth
1 cup water
2 cloves garlic, minced
2 cinnamon sticks whole
1 tablespoon coriander
1 teaspoon cumin
2 teaspoons onion powder
1 teaspoon ground ginger
½ teaspoon ground turmeric
1/8 teaspoon cayenne pepper
1 ¼ cups uncooked long grain rice
3 boneless, skinless chicken breasts cut into ½ inch cubes
1 cup frozen peas
½ cup reduced calorie apricot preserves
Combine the first 10 ingredients in a medium saucepan and bring to boil. Stir in the rice and return to boil. Reduce heat, cover and simmer about 10 minutes. Add the chicken and simmer covered until chicken is almost done, between 5-10 minutes. Add the apricot preserves and peas and continue simmering covered until chicken is no longer pink in the center. Remove the cinnamon sticks and discard before serving.
Makes 4 Servings
Serving Size: approx. 10 ounces
Nutrients per serving:
Calories: 380
Total fat: 3 grams
Saturated fat: 1 grams
Cholesterol: 65 mg
Sodium: 453 mg
Carbohydrate: 51 gram
Protein: 35grams
Dietary fiber: 3 grams
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