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India   -   Chicken Curry (Puzukku)   adapted from Sephardic Cooking by Copeland Marks

  • 3 Tablespoons Olive Oil
  • 2 Medium Onions -- finely chopped
  • 2 Pounds Chicken -- cubed
  • 1 Large Tomato -- finely chopped
  • 1 Tablespoon Cider Vinegar
  • Salt And Pepper -- to taste
  • 1/4 Teaspoon Turmeric
  • 1/2 Cup Water
  • 2 Medium Potates -- cubed
Directions Heat 2 tablespoons of oil in pan, add onions and chicken and fry for 5 minutes. Add tomato, vinegar, salt, pepper, turmeric and water. Cover and cook for 20 minutes. Meanwhile in another pan, heat oil and fry potatoes until browned all over. Add potatoes to chicken and let simmer for 10 minutes. Serve over rice.
Serves 6
Time to Make 0:00

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