Indian Style Mushrooms In A Tomato Sauce Food

INDIAN TOMATO CHICKEN

Indian Tomato Chicken image

Chicken pieces coated with many fragrant spices like turmeric, cardamom and cloves, then simmered in a tomato sauce. This dish is a family favorite. I have also taken it to potlucks and served it to guests in my home. Everyone asks for the recipe. It is a great slow cooker meal, too.

Provided by SHECOOKS2

Categories World Cuisine Recipes Asian Indian

Time 2h15m

Yield 6

Number Of Ingredients 15

Ingredients

1 large onion, chopped
4 cloves garlic, chopped
1 slice fresh ginger root
1 tablespoon olive oil
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon ground cardamom
1 (1 inch) piece cinnamon stick
¼ teaspoon ground cloves
2 bay leaves
¼ teaspoon ground nutmeg
6 skinless chicken thighs
1 (14.5 ounce) can whole peeled tomatoes, crushed

Steps:

Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Saute, stirring, for 1 to 2 minutes. Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
Saute for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)

Nutrition Facts : Calories 133.6 calories, Carbohydrate 6.9 g, Cholesterol 57.3 mg, Fat 5.4 g, Fiber 1.6 g, Protein 14.7 g, SaturatedFat 1.1 g, Sodium 546.9 mg, Sugar 2.8 g

MUSHROOMS IN A RICH TOMATO-ONION SAUCE

Mushrooms in a Rich Tomato-Onion Sauce image

A nice Indian side dish - easy to make and full of flavor. Recipe from my Cooking School Indian cookbook.

Provided by DailyInspiration

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

10 ounches button mushrooms
4 tablespoons olive oil
1 onion, finely chopped
1 green chili pepper, finely chopped (seeded if you like)
2 teaspoons garlic paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 teaspoon salt (or to taste)
1 tablespoon tomato paste
3 tablespoons water
1 tablespoon fresh chives, snipped for garnish

Steps:

Wipe the mushrooms with damp paper towels and slice. Heat the oil in a medium saucepan over medium heat. Add the onion and chile and cook, stirring, for 5-6 minutes, until the onion is softened but not brown. Add the garlic paste and cook, stirring, for 2 minutes.
Add the cumin, coriander, and chile powder and cook, stirring, for 1 minute. Add the mushrooms, salt, and tomato paste and stir until the ingredients are blended. Sprinkle the water evenly over the mushrooms and reduce the heat to low. Cover and cook for 10 minutes, stirring halfway through. The sauce should have thickened, but if it appears runny, cook uncovered, for 3-4 minutes, or until you achieve the desired consistency. Transfer to a serving dish, sprinkle the chives on top, and serve immediately.

Nutrition Facts : Calories 150.2, Fat 13.9, SaturatedFat 1.9, Sodium 333, Carbohydrate 6.3, Fiber 1.5, Sugar 2.8, Protein 1.8

INDIAN CHICKEN AND MUSHROOMS IN SPICED TOMATO CREAM

Indian Chicken and Mushrooms in Spiced Tomato Cream image

Has all the taste of of great Indian curry but lighter and healthier. Serve this with rice and your favorite Indian breads, such as naan, or chapatis, and a nice vegetable dish.

Provided by PalatablePastime

Categories Chicken Breast

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
1 dried red chili pepper
4 whole cloves
1 cinnamon stick (3-inch)
1 medium onion, chopped
6 cloves garlic, minced
2 teaspoons grated fresh ginger
1 lb boneless chicken breast, sliced into 1/2 x 3 inch strips
8 ounces mushrooms, stemmed and halved if large
1/2 teaspoon cayenne pepper (optional)
2 teaspoons ground coriander
1/8 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
8 ounces tomato sauce
2 1/2 tablespoons tomato paste
5 ounces evaporated milk (or may use cream)
2 teaspoons garam masala
1 tablespoon chopped cilantro

Steps:

Heat oil in a large saucepan over medium heat; add chili pepper, cloves and cinnamon stick and heat until fragrant.
Add the chopped onion and cook for 1-2 minutes then add the ginger and garlic and cook for 1 min more.
Add the chicken slices and cook for 4 minutes; then add the mushrooms, cayenne, coriander, cardamom, cumin, turmeric, and cook for 4-5 minutes more; add a little oil if necessary to prevent burning.
Add tomato sauce and paste and mix well and lower heat and cook until chicken is cooked through, about 3-5 minutes.
Stir in evaporated milk or cream and simmer on low heat for about 5 minutes then add garam masala and chopped cilantro to the dish.
Serve with rice, if desired.

Nutrition Facts : Calories 488.2, Fat 27.6, SaturatedFat 7.5, Cholesterol 110.6, Sodium 657.9, Carbohydrate 22.5, Fiber 3.9, Sugar 7.9, Protein 39.7

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