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India   -   Chicken With Fresh Spices   adapted from Sephardic Cooking by Copeland Marks

Description
Ingredients
  • 3 Tablespoons Olive Oil
  • 3 Medium Onions -- thinly sliced
  • 3 Cloves Garlic -- finely chopped
  • 1 Teaspoon Ginger -- finely chopped
  • 4 Large Green Chiles -- finely chopped
  • 2 Pods Cardamom
  • 2 Whole Cloves
  • 2 Large Peppercorns
  • 1 Stick Cinnamon
  • 1 Teaspoon Salt
  • 2 Large Tomatoes -- finely chopped
  • 1/2 Teaspoon Turmeric
  • 3 Pounds Chicken -- cubed
  • 1/4 Cup Cilantro -- finely chopped
  • 3 Cups Coconut Milk
  • 1 Lemon Lemon Juice
Directions Heat oil in pan, add onions and fry until golden. Add garlic, ginger, chiles, cardamon, cloves, peppercorns, cinnamon stick and salt. Continue to fry for 3 minutes. Add tomatoes and turmeric and mix well for 2 minutes. Add chicken and cilantro and fry for 3 minutes. Add coconut milk and bring to a boil. Reduce heat to low, cover and simmer for 40 minutes. Add lemon juice, remove whole spices and serve over rice.
Serves 6
Time to Make 0:00



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