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Asian   -   Tibetan Chicken Curry (Chasha)   adapted from The Varied Kitchens of India by Copeland Marks

  • 3 Tablespoons Olive Oil
  • 2 Medium Onions -- finely chopped
  • 2 Teaspoons Ginger -- finely chopped
  • 3 Cloves Garlic -- finely chopped
  • 1/4 Teaspoon Crushed Red Pepper
  • 3 Pounds Chicken -- cut into 4 pieces
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1 Teaspoon Turmeric
  • 1 Cup Water
Directions Heat oil in skillet, add onions and fry for 1 minute. Add ginger, garlic and red pepper. Fry for 2 minutes to brown. Add chicken, salt, pepper and turmeric. Fry for 5 minutes. Add water, cover the pan, and cook for 30 minutes. Serve with rice.
Serves 4
Time to Make 0:00

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