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LOCATION: Recipes >> Indian >> Chicken Curry 20

Print this Recipe    Chicken Curry 20

Indian Curry Chicken

3 tablespoons tomato sauce
3 tablespoons plain yogurt
1 cup water
4 cloves garlic
1 inch cube of ginger
2 tablespoons water
1 cut-up, skinned chicken
3 tablespoons oil
1 cinnamon stick
2 bay leaves
5 cardamom pods (green if you can find them),
5 whole cloves
1 teaspoon hot pepper flakes
1 teaspoon turmeric
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoons lemon juice

Mix the tomato sauce, yogurt and water and set aside. Blend the
garlic, ginger and water until smooth. Brown the chicken pieces in
the oil Remove the chicken from skillet and lower heat. Add the
cinnamon stick, bay leaves, cardamom pods, cloves and hot pepper
flakes. Stir for 30 seconds. Add the garlic and ginger paste and
the turmeric. Stir for 1 minute. Add tomato mixture, salt, pepper
and lemon juice. Stir. Add chicken, cover and simmer for 30 minutes,
turning chicken a few times. Serve with plain rice.

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