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India   -   Spiced Chicken And Onions (Dopiaza)   adapted from The Varied Kitchens of India by Copeland Marks

Description
Ingredients
  • 1 Teaspoon Cumin
  • 1 Teaspoon Coriander -- ground
  • 2 Tablespoons Olive Oil
  • 3 Pounds Chicken -- cubed
  • 2 Large Onion -- finely chopped
  • 1 Teaspoon Ginger -- finely chopped
  • 1 Clove Garlic -- finely chopped
  • 1 Teaspoon Turmeric
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1 Can Diced Tomatoes
  • 4 Whole Cloves
  • 1 Stick Cinnamon
  • 4 Pods Cardamom
  • 2 Medium Bay Leaf
  • 1/2 Teaspoon Crushed Red Pepper
  • 1/2 Pound Small Potatoes -- halved
  • 1 Cup Green Peas
  • 1 Cup Water
Directions Toast cumin and coriander in a dry skillet for 2 minutes. Set aside. Put oil, chicken, onions, ginger, garlic, turmeric, salt, pepper and tomato in a large saucepan. Bring to a boil, stir well, cover and cook for 15 minutes. Uncover the pan and stir rapidly. Add cloves, cinnamon, cardamom, bay leaves and red pepper. Stir well, then add potatoes, peas and water. Stir rapidly, cover, and simmer for 20 minutes. Sprinkle with toasted cumin and coriander and serve with rice.
Serves 4
Time to Make 0:00



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