Chicken & Tomato Rice

"Nothing fancy, just spicy and good (and very forgiving of substitutions). I made it when my pantry was out of everything but the basics.The recipe is from The Spice Trail: 100 Hot Dishes from India to Indonesia, by Sandeep Chatterjee."
 
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Ready In:
30mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Rub the chicken with salt, half the ginger, the garlic and 1 tablespoon of the ghee; set aside.
  • Heat the remaining oil in a large saucepan or Dutch oven. Add the bay leaves, cardamom and cloves and sizzle for a few seconds. Add the chicken and brown all over. Add the onion and stir-fry for 2 to 3 minutes. Add the remaining ginger, chili powder and rice, stirring gently. Add the salt, tomato sauce and water and mix well.
  • Bring to a boil, reduce heat to low or simmer, and cover the pan. Cook for 10 to 12 minutes, or until rice is tender. Remove the lid, fluff the rice with a fork and let stand 5 minutes.

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RECIPE SUBMITTED BY

Food writer, recipe editor, gear tester, restaurant reviewer in the US. Author, "Southern Cooking for Company" (HarperCollins 2015); :The All-New Square-Foot Gardening Cookbook"; "Seductive Tables for Two," and many other books, usually for other people, companies and groups. You probably have one of my books on your shelf. I love to talk about food.
 
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