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Chicken Curry -murghi curry Recipe

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This recipe for Chicken Curry -murghi curry, by , is from The Vreeland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lauren Vreeland-Long

Category:
Category:

Ingredients:  
Ingredients:  
2, tsp coriander
1 tsp cumin
2 tbsp sesame seeds
1 tbsp tumeric
1/2 tsp dry ground chili peppers
1/4 tsp powdered ginger
2 tsp salt
3lb Fryer Chicken disjointed
3 tbsp butter
1 c thinly diced onions
2 c. water

Directions:
Directions:
Pound together with mortar and pestle or run in a blender the coriander, cumin, sesame seeds tumeric,chili peppers, ginger and salt. Rub into the chicken.
Melt the butter in a casserole or dutch oven: brown the onions in it. Add the chicken and any left over spices and brown on all sides. Stir in the water; cover and cook over low heat 45 minutes or until tender. Remove cover for last 10 minutes.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Comes from the complete book of Oriental cooking by Myra Waldo. "just the best curry chicken " says dad.

 

 

 

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