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Curry Chicken (India Origin) Recipe

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This recipe for Curry Chicken (India Origin), by , is from HSC Families Cooking for a Cause, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sunita Pradham (Acct)
Added: Monday, September 22, 2008


2 lb. skinned Chicken Breast
3 tsp. Salt
1/2 c. oil
11/2 c.Onion ( finely chopped)
1 tbsp.Minced Garlic
1 tsp. Cumin
1 tsp. Tumeric
1 tsp. Coriander
1 tsp. Ground Cayenne Pepper
1/2 c. Water
1-15oz.can Crushed Tomatoes
2 tbsp.Fresh Cilantro (chopped)
1/2 c. Yogurt
1tsp. * Garam Masala
1 tbsp.Fresh Lemon Juice

* Garam Masala
20 g Black Pepper
10 g Clove
20 g Cinnamon
10 g Cumin
roast & grind, used in northern Indian non- vegetable dishes and curries

Sprinkle chicken with salt, in large skillet add oil over high heat, Brown chicken on both sides and set a side. Add onions garlic to the remaining oil, saute for 8 minutes on medium high heat, stir in other dry ingredients with 1 tbsp of water. Stir well for about 1 minute. Add tomatoes and remaining ingredients. Add chicken and juices, bring to boil, turning chicken to coat in sauce, Sprinkle with Garam masala, cover and simmer for 20 minutes.




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