Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Canola oil 3 ts Ginger root, minced
1 c Onion, finely diced 1/4 ts Salt (optional)
1/2 c Celery, finely diced 1/4 ts Ground turmeric
1 Inch cinnamon sticks 2 c Tomatoes, fresh OR canned
12 Whole black peppercorns -without salt, blended
1 3/4 lb Chicken breasts (approx. 6 c Water
3-1/2 oz per serving) 1/2 lb Potatoes, peeled and cut
Skinned, all visible fat -into 12 pieces
-removed and cut 1/2 c Cilantro, chopped
Into pieces 2 tb Lemon juice
3 ts Garlic, minced

1. In a saucepan, heat oil and saute onions, celery, cinnamon and
peppercorns until onions and celery are soft. Do not let onions
brown.

2. Add chicken, garlic, ginger, salt, turmeric and tomatoes. Mix
well, cover and cook for 15 minutes. Stir occasionally.

3. Add 6 cups of water, potatoes and cilantro. Mix well, cover and
cook for 15 minutes or until the potatoes are done.

4. Add lemon juice, mix and serve.

Note: Please discard whole spices while eating. Nutrient Analysis
(per serving): 167 calories 19.5 g protein 14.5 g carbohydrates 3.6 g
total fat 0.5 g saturated fat 43.9 mg cholesterol 156.6 mg sodium
with salt included is 66.3 mg sodium with salt omitted

From: INDIAN RECIPES FOR A HEALTHY HEART - From the Kitchen of Mrs.
Lakhani. Fahil Publ. Company, Los Angeles. 1991. ISBN 0-9630235-0-0
Shared by: Karin Brewer, Cooking Echo, 9/93

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