KCTS 9 Recipes: Chicken In Fennel & Poppy Seed Sauce
Chicken In Fennel & Poppy Seed Sauce
KCTS 9 Cooks A to Z, 2008
Kanta Ramanjooloo, Surrey
This is a favourite recipe with my family and friends.
Ingredients
4 chicken breasts, boneless, skinless and cut into bite-size pieces
2 tablespoons clarified butter
1 large onion,diced
1 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon each of ground cinnamon and cardamom
1/8 teaspoonground cloves
1 teaspoon fresh ginger, grated
2 cloves garlic, finely chopped
1/2 cup chicken stock
2 teaspoons ground white poppy seeds (I roast mine a bit.)
1 teaspoon ground fennel seeds
1/2 teaspoon ground cumin seeds
1 teaspoon rice flour
1/2 teaspoon turmeric powder
1 teaspoon tomato paste
1 cup whipping cream
2 teaspoons chopped coriander leaves (cilantro)
Preparation
In a saucepan, sauté the diced onion in the clarified butter until slightly browned. Add the chicken pieces, salt, the ground cardamom, cinnamon, clove, ginger and garlic. Cook over medium heat until the meat turns opaque. Add the chicken stock and remaining ingredients. Cover and simmer until the meat is cooked and the sauce has thickened, 15 minutes approximately. Serve warm with lemon rice or a French baguette.
Bon appétit.
Comments
Posted by Diane Chopot (not verified) on Fri, 06/26/2009 - 4:15pm
Chicken dish
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