June 30, 2018
Dinner, Soups/Stews, Poultry,
Chicken, Vegetables, Indian, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Spices, Boneless Pieces, Spicy, Kosher Meat more
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"Recipe source: Saveur (June/July 2006)"
Using a pestle and mortar combine the first 5 ingredients (-turmeric) and grind to a paste and set aside.
In a large pot over medium high heat heat the oil and then add curry leaves and cumin seeds and cook, stirring until it becomes fragrant and cumin seeds begin to splatter (30 seconds). Stir in chopped onions and chiles and cook stirring for 8-10 minutes or until onions soften. Stir in spice paste and cook for another minute. Stir in chicken and sri until coated and then pour in 2 cups of water and season with salt and bring to a boil. Reduce heat to medium low, voc. and simmer for 30 minutes or until chicken is cooked.
Uncover pot and continue to simmer for another 30 minutes or until chicken is tender and sauce has thickened. Season with salt if desired and transfer to a serving bowl. Scatter potato sticks around edged of dish and serve with sliced onions and wedges on lime.
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