Indian-Style Chicken Fricassee

By Pierre Franey

Published September 13, 1988

Total Time
40 minutes
Rating
4(17)
Comments
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Ingredients

Yield:4 servings

  • 1 chicken, 3 ½ pounds, cut into serving pieces

  • Salt and freshly ground pepper to taste

  • 2 tablespoons vegetable oil

  • 1 cup finely chopped onions

  • 1 tablespoon chopped garlic

  • 1 tablespoon finely grated fresh ginger root

  • 1 tablespoon ground cumin

  • 1 tablespoon turmeric

  • 1 tablespoon ground coriander

  • ¼ teaspoon red-pepper flakes or to taste

  • 1 ½ cups skinless, seedless ripe tomatoes chopped into ½-inch cubes

  • 1 bay leaf

  • 1 cup fresh or canned chicken broth

  • ½ cup yogurt

  • ¼ cup sour cream

  • ½ cup chopped fresh coriander

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

14 grams carbs; 311 milligrams cholesterol; 1019 calories; 31 grams monosaturated fat; 14 grams polyunsaturated fat; 20 grams saturated fat; 72 grams fat; 1 gram trans fat; 3 grams fiber; 1530 milligrams sodium; 78 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Sprinkle chicken pieces with salt and pepper.

  2. Step 2

    Heat oil in a skillet large enough to hold all the pieces in one layer without crowding. Add chicken pieces, skin side down. Cook until golden brown on one side, about 5 minutes. Drain off all the fat. Add onions and garlic. Cook and stir for 3 minutes.

  3. Step 3

    Add ginger, cumin, turmeric, ground coriander, pepper flakes, tomatoes and bay leaf. Cook, stirring, for 5 minutes. Add chicken broth and stir to blend. Cover and simmer for 20 minutes longer or until chicken is tender. Remove bay leaf. Stir in yogurt and sour cream. Bring to a simmer, sprinkle with fresh coriander and serve.

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Ratings

4 out of 5
17 user ratings
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Comments

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Janice

My mother is an avid Pierre Franey fan-she has all his cookbooks and made our family meals from them often. Though I don’t recall this recipe, probably because our father didn’t like the flavors here, I decided to make it. I made as written, except I used four cloves of garlic just because. I used plum tomatoes, and used a vegetable peeler to remove the skin easily. The sauce without the dairy at the end is delicious, and suppose if you are dairy-free you could omit-it’s delicious. But I added the yogurt and sour cream and it’s divine. Will definitely make again and again.

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