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Chicken Curry Ii


1 lb chicken breasts, boneless*
2 tbsp oil
1/2 tsp cumin
4 cardamom seeds
1 thai chile
2 cloves
2 onion, med, finely chopped
3 tomato, whole peeled
1 tsp ginger paste
1 tsp garlic paste
2 tsp soy sauce
1 1/2 tsp garam masala
1 tsp chilli powder
1/4 tsp pepper
3/4 cup ; water

*Note: Chicken breasts should be skinless. Clean the chicken, making
sure to cut off all fat. Heat the oil, then brown the cumin seeds and
cardamom. Add the Thai chile (be careful of the fumes) and cloves.
Add the chopped onion, then cook until brown. Then add the tomatoes,
ginger paste, garlic paste, and soy sauce. Cook together until all
has a pasty texture. Add remaining spices and mix well. Put in the
chicken, and stir until coated well with the paste. Cook for five to
seven minutes, then add the water. Cover and cook until tender, about
20 minutes. Remove the chile before serving. Garlish with fresh
cilantro and serve with cooked rice.


Servings: 4



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