Chicken Nilgiri (with Jade Sauce)

Chicken Nilgiri

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Course: Main Course
Cuisine: Indian
Year: 1998
Servings: 1

Ingredients

  • 1 Tablespoon garlic
  • ½ Tablespoon ginger
  • 2 Tablespoons Ground Cashew Mix
  • chicken (breast)
  • ½ cup chicken broth
  • ½ teaspoon salt
  • 6 Tablespoons Jade Yogurt Sauce
  • pea pod (steamed)
  • broccoli (steamed)
  • rice
  • cilantro (for garnish)

Instructions

  • Stir fry garlic, ginger, and cashew mix briefly.
  • Add chicken breast and add chicken broth 2T at a time, 2-4 times, until broth is absorbed. Add salt.
  • Turn off heat, add yogurt.
  • Serve on rice donut with steamed veggies, chicken mounded in center. Garnish with cilantro.

Ground Cashew Mix

3 from 1 vote
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Course: Main Course
Cuisine: Five Spice, Indian
Year: 1998
Servings: 32 servings

Ingredients

  • 4 cups cashews (ground to fine powder)
  • 1 teaspoon coriander
  • ½ teaspoon cumin
  • ½ teaspoon white pepper

Instructions

  • Mix well.

Herb Yogurt (Jade Yogurt Sauce)

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Course: Main Course, Sauce
Cuisine: Five Spice, Indian
Year: 1998
Servings: 13

Ingredients

  • 2 cups cilantro (minced)
  • cups mint (minced, no stems)
  • 1 quart yogurt (plain)

Instructions

  • Mince herbs.
  • Buzz in processor with ⅓ cup yogurt.
  • Fold herb mixture into remaining yogurt gently.

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