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India   -   Chicken In Tomato Sauce (Kadhai Murgh)   adapted from Indian Light Cooking by Ruth Law

  • 2 Cloves Garlic -- finely chopped
  • 2 Teaspoons Canola Oil
  • 8 Medium Red Chiles -- crumbled
  • 2 Teaspoons Ground Coriander
  • 1 Pound Tomatoes -- finely chopped
  • 1/2 Teaspoon Salt
  • 3 Medium Green Chiles -- finely chopped
  • 1 Tablespoon Ginger -- finely chopped
  • 1/2 Cup Cilantro -- finely chopped
  • 3 Whole Chicken Breast
  • 1/2 Teaspoon Garam Masala
  • 3/4 Teaspoon Fenugreek Seed -- toasted
Directions In food processor, process garlic and 1 tablespoon water to a paste. Heat oil in non-stick pan, add garlic paste and stir for 30 seconds. Add the crushed red pepper and coriander. Stir for 30 seconds. Add tomatoes and salt. Bring mixture to a boil. Add green chiles, ginger and cilantro. Reduce heat and simmer for 5 minutes. Add chicken and bring to a boil. Reduce heat and simmer, covered for until chicken is tender. Remove from heat, add garam masala and fenugreek. Stir and serve.
Serves 6
Time to Make 0:00

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