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CHICKEN INDAD

Ingredients :
3 pounds chicken, to be jointed as one would a chicken for frying
1 teaspoon ground turmeric
1 teaspoon salt
1 cup peanut or corn oil
Tamarind juice made from a lemon-sized ball
1 tablespoon sugar
Grind to a paste:
5 dried red Kashmiri chile peppers
4 fresh hot long green chile peppers
1 whole pod garlic
2 inch piece fresh ginger root
2 teaspoon cumin seeds
1/2 teaspoon ground turmeric
10 peppercorns
1 inch piece cinnamon
6 cloves
3 medium onions
1 tablespoon coriander seeds
1/2 cup vinegar

Method Rub the chicken with turmeric and salt and keep aside for half an hour. Heat oil in a large casserole dish. Fry the chicken and when the pieces are well browned, remove and drain. In the same oil, place the ground spice paste and fry on a slow flame. When the paste is well fried (about 15 minutes), add the chicken and the tamarind juice. Let the chicken cook for another 10 minutes. Add the sugar. Check to see if chicken is cooked. When done, turn off the heat and serve hot on plain, boiled rice. This is a thick gravy, rather than a thin curry. Serves 6.

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