Fry the onions in a little oil until browned. Meanwhile grind together the spices. Add the chicken, chopped chillies, garlic and ginger to the pan and cook for a minute or so. Add the ground spices and salt and again cook for a minute or so. Now add the thick and thin coconut milk so that the milk just covers the chicken. When chicken is cooked (about 20-30 minutes) add the vinegar and simmer until the sauce has thickened. Serve with rice From archives of rec.food.recipes Date: Tue, 31 Jan 1995 08:20:10 GMT From: email@example.com (Trevor Hall)
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|Serving Size: 1 Serving (1314g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 97 (19%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 0mg||0 %|
|Sodium 139mg||5 %|
|Potassium 2358.6mg||62 %|
|Total Carbohydrate 124.4g||37 %|
|Dietary Fiber 50.3g||201 %|
|Sugars, other 74g|
|Protein 19.2g||27 %|
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Calories per serving: 520
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