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India   -   Chicken Curry Bangalore Style (Murgh Korma)   adapted from Indian Light Cooking by Ruth Law

  • 1/2 Teaspoon Ginger -- finely chopped
  • 2 Cloves Garlic
  • 5 Pods Cardamom
  • 5 Whole Cloves
  • 2 Tablespoons Coriander Seed
  • 2/3 Cup Yogurt
  • 1/2 Teaspoon Turmeric
  • 2 Whole Chicken Breast
  • 4 Medium Green Chile -- finely chopped
  • 1/3 Cup Mint Leaves -- finely chopped
  • 2 Teaspoons Canola Oil
  • 1 Large Onion -- finely chopped
  • 1/2 Teaspoon Salt
Directions In food processor, combine ginger, garlic and 2 tablespoons water. Process to a smooth paste. In spice grinder, grind cardamom, cloves, and coriander to a fine powder. In a large bowl, whisk yogurt, garlic paste, turmeric and spices together. Add chicken and marinate for 30 minutes. In food processor, grind chilies, mint and 1 teaspoon of water to a paste. Heat oil in a non-stick pan. Add onions and cook for 5 minutes. Add chicken and marinade and chile paste. Stir to combine. Add salt. Bring to an almost boil. Reduce heat and simmer. Cover and cook for 20 minutes. Remove from heat and let stand for 10 minutes. Serve with rice.
Serves 4
Time to Make 0:00

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