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Chennai Chicken Curry

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Ingredients

Adjust Servings:
1 chicken about 3 lbs in 1 inch cubes
2 tablespoons oil
1 large onion sliced
1 teaspoon fresh ginger grated
1 teaspoon garlic crushed to a paste
2 tomatoes peeled and chopped
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon garam masala
1 tablespoon limes or 1 tablespoon lemon juice

Nutritional information

624.7
Calories
393 g
Calories From Fat
43.8 g
Total Fat
12.2 g
Saturated Fat
180.5 mg
Cholesterol
493.1 mg
Sodium
10.2 g
Carbs
1.7 g
Dietary Fiber
6.2 g
Sugars
46 g
Protein
349g
Serving Size

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Chennai Chicken Curry

Features:
    Cuisine:

    used 3lb of diced chicken breast,ghee instead of oil
    and a tiny bit more ginger.The whole family loved it. not much left over for a ding dinner.Will definitely do again

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Chennai Chicken Curry,A tasty simple to make curry from the south of India. I have cooked this dish many times, and eaten it while I was in India. The chicken is marinated in a spiced yogurt mixture before cooking. The marinating only takes 15 mins. From start to finish under 1 hour, for a super curry.,used 3lb of diced chicken breast,ghee instead of oil and a tiny bit more ginger.The whole family loved it. not much left over for a ding dinner.Will definitely do again


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    Steps

    1
    Done

    In a Non Stick Pan Heat the Oil and Fry the Onions Till Light Brown in Colour.

    2
    Done

    Add the Ginger, Garlic and Tomatoes, Fry For 2 Minutes.

    3
    Done

    Add Turmeric, Chilli and Garam Masala Powders. Stir and Fry For 2 Minutes.

    4
    Done

    Remove the Pan from the Heat and Allow the Mixture to Cool.

    5
    Done

    in a Blender, Blitz the Spice Mix to a Smooth Paste, Add the Yogurt and Mix Well.

    6
    Done

    Place Chicken in a Non Metallic Bowl, Add the Lime Juice and Give a Quick Stir. Add the Spiced Paste and Make Sure That All of the Chicken Is Coated With the Mixture. Allow Mixture to Stand For 15 Minutes.

    7
    Done

    Reheat the Pan. Add the Chicken and Marinade to the Hot Pan and Stir Well. Add the Water and Mix Again. at This Point Taste the Gravy and Adjust the Salt, to Your Taste.

    8
    Done

    Reduce the Heat and Cover Pot, Cook 10 Minutes Add and Stir in the Coriander Leaves and Cook For a Further 5 Minutes.

    9
    Done

    Serve With Rice or Chapati.

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    Stephen Anderson

    Dessert diva known for crafting elegant and delightful sweet treats.

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