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Print this Recipe    Chicken Green Sauce

Chicken in a Green Sauce

3 lbs cut up whole chicken or chicken parts
4 1-inch pieces peeled fresh ginger, coarsely chopped
8 to 10 cloves garlic, peeled
1 tsp ground turmeric
6 Tbsp vegetable oil
12 oz or 3 large onions, peeled,
1/2 pint (1 1/4 cups) plain yogurt
1 1/4 to 1 1/2 tsp salt
1 cup well packed chopped fresh cilantro
6 fresh hot green chiles, stemmed, seeded and coarsely chopped
1 cup well packed chopped fresh dill

Cut onions in half lengthwise and then slice thinly crosswise into
thin half rings.

Remove all excess bits of fat from the chicken pieces. Place
garlic, ginger and 1/2 cup of water into a food processor and blend
to a paste. Add turmeric and blend to mix.

Heat oil in a large skillet over medium high heat and when hot,
put in the onion slices. Stir and fry them until they brown lightly
in a few spots. Add chicken pieces. Stir and cook till golden with
a few brown spots. Add the garlic ginger paste, stir and cook for
about 10 minutes or until the ginger-garlic mixture has browned
slightly. Add yogurt and salt. Stir, scraping up any browned bits
that caramelized at the bottom of the pan. Reduce heat to low.
Cover and simmer for about 15 minutes. While the chicken is
simmering place cilantro, chiles and 1/2 cup water into the food
processor and blend till smooth. Remove lid when chicken is almost
done and turn heat to medium to boil away some of the liquid to
thicken the sauce. Add the cilantro/chile mixture into the pan
and stir. Add the chopped fresh dill and stir. Simmer for about
5 more minutes. Serve preferably over rice.


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