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This dish uses the basic curry sauce plus the chicken cooked in the previous recipe. Heat the oil in a large deep frying pan and add the curry sauce bringing to the boil. Add the salt, chilli powder and chicken and cook for about 5 minutes. Turn down the heat and stir in the garam masala, cumin and fenugreek. Simmer for 2-3 minutes. Skim off excess oil and serve sprinkled with corriander. Posted to MM-Recipes Digest V4 #257 by email@example.com on Sep 29, 1997
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