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Chicken Curry
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Gaylord India Restaurant, San Francisco, California


  • 2 lbs (.9 kg) chicken, cut into small pieces
  • 1/4 lb (.1 kg) onion, finely shredded
  • 1/2 cup (125 ml) vegetable oil
  • 1/4 lb (.1 kg) tomatoes
  • 2 oz (56 grm) garlic, chopped
  • 2 oz (56 grm) ginger, chopped
  • 1/2 tsp (2 ml) chili powder
  • 1/2 tsp (2 ml) paprika
  • 1/2 tsp (2 ml) turmeric
  • salt, to taste
  • 1/2 tsp (2 ml) allspice
  • 8 oz (224 grm). yogurt
  • 1 oz (28 grm). green coriander, for garnish
  • Allspice (In equal proportions, ground to a fine powder):
  • peppercorns
  • cloves
  • cinnamon
  • cardamom
  • nutmeg
  • cumin seeds
  • .
  • Fry onions in oil until golden brown.
  • Add tomatoes, garlic, ginger, chili powder, paprika, turmeric, and salt.
  • Add yogurt and cook 7-10 minutes on medium fire until done (the oil separates from the mixture).
  • Add chicken pieces and cook until the chicken is tender.
  • Serve hot, sprinkled with allspice and garnished with chopped coriander.

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