More Great Recipes: Kosher


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Member since 2006

Serves | Prep Time | Cook Time


3 large onions, sliced
3 tablespoons sesame or sunflower oil
5 to 8 small green chiles, such as Thai or serranos, stems and seeds removed
4 curry leaves*
1/2 teaspoon ground turmeric
2 large tomatoes, peeled and chopped
3 cloves garlic, crushed
2 teaspoons grated ginger
1 tablespoon cayenne powder
4 chicken breasts, skin removed
2 red bell Peppers stems and seeds removed, diced
2 teaspoons tamarind paste** diluted in 1/2 cup boiling water
Salt to taste
1 to 2 teaspoons sugar, optional

Saute the onions in the oil until they are soft, add the green chiles

and curry leaves and continue to saute until the onions are golden.

Stir in the turmeric, tomatoes, garlic, ginger and cayenne, and simmer

for 10 minutes.

Add the chicken, bell peppers, tamarind water mixture, and enough water just

to cover. Season with salt and simmer for about 30 minutes or until the

chicken is tender and the sauce is reduced. Taste and add the sugar if the

sauce is too sour. Serve with rice and flat Indian bread

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