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Chicken Curry
Contributed By: Admin
1 kg (2 lb) chicken pieces
2 large onions
5 cloves garlic
2.5 cm (1 inch) piece fresh ginger
3 tbsps ghee
2 black cardamoms
4 cloves
5 cm (2 inch) stick cinnamon
2 bay leaves
2 blades mace
1 tbsp coriander, ground
1 tsp cumin, ground
¾ tsp turmeric powder
½ tsp chili powder
Water or light chicken stock
Black pepper
1 tsp garam masala
2 tbsps finely chopped fresh coriander leaves
Lemon juice (Optional)

1.   Cut chicken pieces into 5 cm (2 inch) cubes. Thinly slice onions and garlic and shred ginger. Heat ghee and fry onions until soft. Add garlic and ginger and cook for 1 minute, then put in chicken pieces and fry until well colored.

2.   Add all the spices and stir on moderate heat for 5 minutes. Add enough water or light chicken stock to just cover. Bring to the boil and simmer until chicken is very tender and liquid almost evaporated. Add salt and pepper to taste and pour in more water or chicken stock to just cover. Simmer for a further 20 minutes, then sprinkle in garam másala, coriander leaves and add lemon juice (optional) to taste.


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