
Submitted by Sandy Wong, RD, Peritoneal Dialysis Dietitian, Royal Columbian Hospital (ON)
6 | chicken thighs, boneless, skinless, cut in cubes | 14 oz | |
2 tbsp | canola oil | 1 fl.oz | |
1 | onions | 7.1 oz | |
2 slices | gingerroot | 0.2 oz | |
2 cloves | garlic | ||
2 cups | canned tomatoes (diced) | 1.2 lb | |
1/2 cup | yogurt, plain, 2% | 4.6 oz | |
1 tsp | ground cumin | 0.1 oz | |
1/4 tsp | cayenne pepper [optional] | 0.1 oz | |
1/2 cup | fresh cilantro, chopped | 0.6 oz | |
1 cup | basmati rice | 7.1 oz | |
2 tsp | olive oil | 0.4 fl.oz | |
1 | bay leaf | 0.1 oz | |
1/2 tsp | turmeric | 0.1 oz | |
1 1/2 cup | water | 12.8 fl.oz | |
1 | cardamom pods | 0.1 oz | |
1 | cinnamon sticks | 0.2 oz |
Heat oil in sauce pan. Add rice and spices and toast slightly. Add water. Bring to a boil. Cover and simmer for approximately 15 minutes.