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Bombay Chicken with Coconut Rice

By: eKnazar
Region: Indian
Dish:Non Vegetarian - Chicken


3 tablespoons oil or butter
3 boneless chicken breasts
1/2 cup onions
1/2 teaspoon garlic
1/2 teaspoon
2 tablespoons ginger root minced
1/8 teaspoon chili powder
1/8 teaspoon cayenne
1/2 teaspoon curry powder
1 cup chopped tomatoes
1/2 cup gluten-free chicken broth
1/2 cup dry white wine
1/3 cup milk
2 teaspoons cornstarch


2 green onions chopped
1/4 cup shredded coconut


Procedure: Cut the chicken breasts into 2-inch pieces and keep aside. Heat the oil or butter in a frying pan and put the chicken pieces in it, cook till they are slightly brown, remove from pan. Now, cook the onions for 3 minutes, add the garlic and fry for another 1 minute and return the chicken to the pan, add the broth, salt, chili powder, cayenne, ginger, curry powder, chopped tomatoes and wine and mix all the ingredients with a spatula. Cover and cook for 15 minutes on low flame or till the chicken pieces are tender. Mix milk and cornstarch in a cup and add it to the chicken, mix well, bring it to boil and allow the sauce to thicken. Serve with rice and sprinkle chopped onion and shredded coconut on top.


Healthy & gluten free

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