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MURG KARI (Chicken Curry)

1 lb boneless, skinless chicken (thighs work best)
4 tsp vegetable oil
1/2 large onion, chopped
2 cloves garlic, minced
1 Tbsp minced ginger root
1 1/2 tsp curry powder
3/4 cup chicken stock
1/2 cup unsweetened coconut
1/4 cup mango chutney
1 1/2 tsp ketchup
2 tsp lemon juice
pinch salt and pepper
4 tsp cornstarch
4 tsp water

Cut chicken into cubes and set aside. In a large skillet over medium
high heat, cook onion, garlic, ginger and curry until onion has
softened. Add chicken and stir to coat chicken in seasonings. Stir
in stock, coconut, chutney and ketchup. Bring to a boil then reduce
heat and simmer 5 minutes. Add lemon juice, salt, and pepper and
continue simmering until chicken is no

longer pink inside. Dissolve cornstarch in water; stir into skillet
and bring to a boil. Stir cook until sauce is thickened. Serve over
basmati rice or long grain rice.

Makes 4 servings.

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