Dinner

Chicken Jandapaur is for Dinner.

Chicken Jandapaur takes 20 minutes to prepare.

Chicken Jandapaur takes 90 minutes to cook.

Chicken Jandapaur makes 8 servings.

The ingredients for Chicken Jandapaur are:

15g salted butter
800g chicken breast
Half lemon ( juice )
6 cloves garlic
1 tsp ginger root, grated
1 large onions, finely sliced
1 tsp granulated sugar
Dash of balsamic vinegar
6 tsp ground cumin
6 tsp garam masala
5/6 cardamom pods
30g tomato pur?e
2.5 tsp chilli powder
4 tsp ground coriander
1 tbsp olive oil
800g canned chopped tomatoes (2 cans)
500 gram Waitrose Essential Low Fat Natural Yogurt
1 Knorr chicken stock cube
0.5 tsp Cayenne pepper
800g coconut milk (2 cans)
Salt to taste

Here is how you make Chicken Jandapaur:

Mix the yogurt with half the spices, garlic, ginger and lemon juice. Coat chicken well and set aside.Fry onions in half the butter for about five minutes.Add remaining spices and oil and fry for another five minutes, turning.Add tomato pur?e and fry off for a couple of minutes.Add canned tomatoes, stock, sugar and coconut milk.Tip in chicken and simmer for around 90 minutes, until sauce thickens.Or:Heat pan, fry skin side down chicken thighs.Turn and add onion.When onion half done, remove chicken, add spices, garlic and ginger.Add tomato pur?e, fry off.Add canned tomatoes, stock, coconut milk and sugar.Add yoghurt, return chicken and simmer for around an hour (maybe 45 minutes).Add a little lemon juice and knob of butter at the end.

The nutritional information for Chicken Jandapaur is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 461.3

• Total Fat: 25.4 g
• Cholesterol: 66.1 mg
• Sodium: 406.0 mg
• Total Carbs: 17.7 g
• Dietary Fiber: 0.6 g
• Protein: 28.9 g