Sindhi Chicken

Course : Curry
Serves: 1
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Ingredients:

8 medium chicken thighs -- skinned
1 1/2 cups onions -- finely chopped
6 cloves garlic -- minced
1/2 piece ginger -- minced
1 1/2 cups tomatoes -- finely chopped
3 tablespoons oil
1 piece cinnamon stick
4 whole cloves
1 piece bay leaf
1/2 teaspoon coriander powder
3/4 teaspoon cumin powder
1/2 teaspoon chile powder
1/2 teaspoon turmeric
1 teaspoon salt to taste
1 cup yogurt
2 tablespoons fresh cilantro -- chopped
 

Preparation / Directions:

1. Heat oil in a 3-quart saucepan on medium high heat. Fry cinnamon, cloves and bay leaf for 1 minute. 2. Add onions and fry until dark brown for about 20 to 25 minutes, stirring frequently to prevent burning. 3. Also add garlic, ginger, tomatoes and cook for 10 minutes or until the tomatoes are soft. 4. Sprinkle coriander powder, cumin powder, chile powder, turmeric, salt and cook for 2 to 3 minutes. 5. Add yogurt to the above mixture and mix well. Finally add chicken pieces, cover and cook on medium heat until chicken is tender. 6. Garnish with fresh cilantro and serve with fried rice or chapatis.


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