Zurcher geschnetzeltes and chicken with spicy tomato sauce recipe

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	Zürcher geschnetzeltes			Chicken with spicy tomato sauce
	600 GRAM VEAL, in strips 250 GRAM MUSHROOMS, sliced 1 CUP CREAM 1/2 CUP VEAL FOND 1/2 CUP WHITE WINE 1 ONION, chopped 50 GRAM BUTTER HANDFUL PARSLEY, chopped			600 GRAM CHICKEN BREAST, in slices PIECE OF GINGERROOT, chopped 2 TBSP HONEY 2 GREEN CHILLIES, chopped 1 ONION, sliced 1 TSP GARAM MASALA 1 TSP FENUGREEK 1 KG TOMATOES, chopped 4 TBSP CREAM 1/2 TSP CHILI POWDER
Stir fry the veal strips 3 minutes in butter and set them aside. Stir fry the onions and the mushrooms 5 minutes in butter; add the wine and bring to the boil, simmer two minutes. Add the cream and the veal fond and pepper and salt to taste, bring this to the boil and simmer for 10 minutes. Put the veal in this sauce and heat two minutes. Sprinkle with parsley. Already in 1889, it was suggested that the 1st of August would be dedicated to celebrate the Swiss Confederacy as the Federal Charter was dated in the beginning of August 1291. Only in 1993, it became a national holiday. Click on culinary calendar for more links between cooking and history.			Stir fry the gingerroot two minutes and add the tomatoes and 1/2 cup of water. Simmer for 20 minutes and puree the mixture. Stir fry the pepper and onion 5 minutes and add the tomato sauce. Add the honey, the garam masala, the fenugreek, the chili powder, the cream and salt to taste and simmer for 10 minutes. In the meantime, fry the chicken brown on all sides in a separate pan. Add the slices to the sauce and simmer for 10 minutes more. Inspired by the book "Indian essence" by Atul Kocchar. On 15 August 1947, India became independent from the rule of Great Britain. The British had come for trade purposes, but took over the country year by year. The holiday is celebrated all over the country with festivals. Click on culinary calendar for more links between cooking and history.