INDIAN CHICKEN CASSEROLE

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Indian Chicken Casserole image

I got this out of a garage sale casserole cookbook that came out circa 1950-60. This is one of the recipes that I saved.

Provided by Recipe Junkie

Categories     Chicken

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 14

1/2 cup butter
2 large onions, sliced
3 whole cardamom seeds
cinnamon stick
2 garlic cloves
1 teaspoon ginger
1 tablespoon ground cumin
1 tablespoon ground curry powder
1 1/2 teaspoons coriander powder
1 teaspoon turmeric
1/2 teaspoon Tabasco sauce
3/4 cup warm water (divided)
2 tomatoes, peeled and cut
1 (3 1/2-4 lb) roasting chickens, cut up

Steps:

  • Melt butter in deep saucepan.
  • Add onions, cardamom and cinnamon.
  • Cook until onion is tender and lightly browned.
  • Combine garlic, ginger, cumin, curry powder, coriander, tumeric, tabasco and 1/4 c water.
  • Stir to paste.
  • Stir into butter mixture.
  • Add tomatoes.
  • Simmer, covered 20 minutes.
  • Add chicken and remaining water.
  • Cook over low heat 1 and 1/2 to 2 hours or until chicken is tender.
  • Add salt to taste.
  • Serve with hot, cooked rice.

Nutrition Facts : Calories 543.6, Fat 43, SaturatedFat 17.6, Cholesterol 165.4, Sodium 261.6, Carbohydrate 8.2, Fiber 1.9, Sugar 3.3, Protein 30.8

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