Murghi Kari (Chicken Curry)

Course : Curry
Serves: 4
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1 cup curry base -- make or reheat
1 pound chicken thighs -- cut into 1 inch pieces
1/8 teaspoon ground red pepper
1/2 teaspoon ground coriander
4 cups water
1/2 teaspoon garam masala
1 teaspoon salt to taste

Preparation / Directions:

1. Make curry base or reheat already prepared base, in a deep and heavy saucepan. 2. Add spices (except garam masala) and salt to taste. Mix well. Add chicken pieces and again mix well. 3. Add water and bring to a boil over high heat. Then cook on low heat for about 1 hour. Stir occasionally. 4. Mix in garam masala, and cook for another 1/2 hour. Serve hot with Indian bread (Chapati, Purii) or Pilau with green peas (3 c rice, 1/3 c peas, 1/8 t turmeric, 1/8 t red pepper, 3 c water, salt).

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