Sweet and Sour Chicken in Onion Sauce

Kelly Rossiter Photo
Kelly Rossiter

I'm always talking about cooking healthy, nutritional foods in your own home, but what does that really mean? March is Nutrition Month and I'll be posting on 10 essential nutrients, what they do for your body and how to get them. There will be a recipe every day highlighting each nutrient.

Vitamin B6 is important in helping the immune system produce antibodies. It also helps the nerve cells communicate effectively. Vitamin B6, like folate is also important in the production of red blood cells. It also plays a role in blood-sugar control.

So far in this series I haven't discussed the issue of vitamin supplements. Personally, I have never taken vitamins, but I have a varied diet with lots of legumes and green leafy vegetables. I get all the nutrients I need from my diet. I realize that this isn't true for everyone and some people will require some additional help, especially children who may be picky eaters.

This was one of the few areas of disagreement that my husband and I had over raising our kids. He was keen on vitamin pills and I wasn't. Part of my objection was based on the way vitamins are presented to children, in colourful pills shaped like an animal or cartoon characters that look and taste like candy. Sure enough, one day my husband mistakenly left the container on the bedside table where my toddler daughter could get them. She liked the taste of them, and she ate a few. A panicked call to the poison line at the Hospital for Sick Kids resulted in a unhelpful lecture on being a responsible parent, but they finally determined that she hadn't eaten enough to cause any problem. That was the end of vitamin supplements in our family. As our kid's doctor said, "Never heard of a child having a lethal dose of carrots".

What to eat to get Vitamin B6: beef, pork, poultry, fish, whole grains, avocado, bananas, potatoes

This is a very nice recipe I got from a wonderful Jewish cookbook that my sister-in-law gave me. I hadn't realized that there was a sizable Jewish community in India and this is a traditional recipe from Mumbai. This is a wonderful make-ahead dish because it is even better the next day. That`s my fantastic pickled asparagus and pickled cauliflower on the plate as well.

INGREDIENTS

2 lbs onions, grated or finely chopped
4 tbsp peanut or vegetable oil
2 or 3 garlic cloves, minced
1 1/2 grated ginger
1 tsp turmeric
1 tsp ground cinnamon
1 1/2 tsp ground coriander
1/4 tsp ground cardamom
a good pinch of cayenne
2 bay leaves
6 boneless and skinless chicken fillets, cut into small pieces
salt
1 lb tomatoes, peeled and chopped or 1 14 oz can, chopped
2‑3 tbsp wine vinegar
2 tsp sugar, or to taste

PREPARATION:

  1. Put the onions in a large pan with the oil and cook very gently with the lid on, stirring occasionally, until they are very soft and golden. Because there is so much onion, this can take up to 1/2 hour.
  2. Add the garlic, ginger, spices and bay leaves and stir for 5 minutes. Put in the chicken pieces, season with salt and saute for 10 minutes, turning them over once. Now add the tomatoes and simmer, uncovered, for 30 minutes or until the excess liquid has dried out and the gravy glistens with the oil.
  3. Stir in the vinegar and sugar and cook 10 minutes more. Serve hot with rice.

    From the cookbook The Book of Jewish Food by Claudia Roden

This recipe appears in: Chicken

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