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Cumin and turmeric give this hearty entree just the right amount of Indian flavor while maintaining mass appeal for picky eaters in the bunch. —Stephanie Kurin, Muncie, Indiana
This recipe is:
Diabetic Friendly
Subscriber Exclusive
Nutritional Facts 1 serving equals 323 calories, 13 g fat (3 g saturated fat), 77 mg cholesterol, 612 mg sodium, 25 g carbohydrate, 4 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.
Originally published as Indian Baked Chicken in Simple & Delicious December/January 2012, p25
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Jan. 26, 2012 by A.Logan
It was a very good comfort stew.. 3 out of 5 people liked it out of my family.. Its good for children because its not to bold on the indian flavor.. It was great the next day.
Reviewed on Jan. 16, 2012 by ekatiakarpova
That`s was okey, not that flavory like Indian food! If this recipe had Curry it can be more flavory and more close to Indian recipes. So my advice when you will cook it add also Curry and put less tomato paste ( too soury with 1 can tomato paste).
Reviewed on Jan. 05, 2012 by bdfloyd
I really loved this recipe, even my picky kids liked it. It has just a hint of Indian spices. I swapped out the potatoes with cauliflower. This is a great make-ahead meal, too.
Reviewed on Dec. 22, 2011 by Hannah0418
i didn't like the taste of this, maybe cause i don't love indian food
Reviewed on Dec. 21, 2011 by cbravio
This was the first recipe I tried out of this month's issue since I had all of the ingredients on hand and it was great! It's a hearty and warming stew, and i will be making it again.I did, however, make some minor changes: I cooked it in the crock pot on low while I was at work all day (no problems!). I used 3 chicken breasts (they're a little dry, but fine if you mash them up in the sauce; thighs are suggested for a reason). Last, I added a can of rinsed chick peas for added fiber (excellent!).It froze well and made a wonderful lunch too.
This was the first recipe I tried out of this month's issue since I had all of the ingredients on hand and it was great! It's a hearty and warming stew, and i will be making it again.
I did, however, make some minor changes: I cooked it in the crock pot on low while I was at work all day (no problems!). I used 3 chicken breasts (they're a little dry, but fine if you mash them up in the sauce; thighs are suggested for a reason). Last, I added a can of rinsed chick peas for added fiber (excellent!).
It froze well and made a wonderful lunch too.
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