• 2 tbsp butter
  • 1-1/2 cups chopped onions
  • 2 tsp minced garlic
  • 1 tbsp grated gingerroot
  • 1-1/2 tsp chili powder, typo?
  • 3/4 tsp each ground coriander and ground turmeric
  • 1/2 tsp each ground cinnamon and ground cumin
  • 28 oz/796 ml no-salt added diced tomatoes, drained
  • 1-1/2 cups reduced sodium chicken broth
  • 1 tbsp brown sugar
  • 1/4 tsp salt
  • black pepper
  • 1 whole cooked rotisserie chicken, skin removed and meat cut up
  • 1/3 cup low-fat sour cream
  • 1 tbsp minced fresh cilantro
  • Hot cooked basmati rice
  1. Melt butter in a deep, 10-inch skillet over medium heat. Add onions and garlic. Cook, slowly, stirring often until onions are tender, about 5 minutes. Add gingerroot, chili powder, cumin, coriander, turmeric and cinnamon. Cook 1 more minute. Add tomatoes, chicken broth, brown sugar, salt and pepper. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally.
  2. Add cut-up chicken and sour cream. Simmer, uncovered, for 5 more minutes. Remove from heat and stir in cilantro. Serve over rice.
  • Makes 5 servings
  • 297 calories
  • 10.5 g total fat
  • 5 g saturated fat
  • 395 mg sodium

– from the book, ‘The Looney Spoons Collection,’ by Janet and Greta Podleski

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