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Chicken Madras

1 large onion, chopped fine
2 lbs boneless, skinless chicken, cubed
2 Tbsp lemon juice
2 tsp chili powder
1 tsp garlic, minced
1 tsp garam masala
1 tsp ginger, finely grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
2 Tbsp tomato puree
1/4 cup cooking oil

Pour oil into the bottom of a large saute pan and place over high
heat. Add all of the ingredients to the pan and saute, stirring
well, for approximately 5 minutes. Reduce heat to medium and continue
cooking for another 10 minutes, stirring occasionally. If necessary,
add a few teaspoons of water. Cover and reduce heat to low, and
simmer for 30 minutes, stirring occasionally. Serve over hot rice.

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