In a large heavy-bottomed pan, preferably with a nonstick surface, heat 2 tablespoons oil over high heat. When oil is very hot add chicken, a few pieces at a time, and sear until browned on all sides, about 4 minutes. Using a slotted spoon remove chicken to a plate and continue until all pieces are browned. Add remaining oil and onions to pan, reduce heat to medium-high and fry 30 minutes until light brown, stirring constantly to prevent burning. Add garlic and ginger and fry 5 minutes. Add cinnamon and cardamom and fry 2 minutes, until spices are puffed and beginning to brown. Add turmeric and cayenne and stir rapidly 15 seconds. Return chicken to pan and stir in tomatoes, salt and 2 cups boiling water. Reduce heat to a simmer, cover and cook about 45 minutes, until chicken is tender and gravy has thickened. Check frequently, and add a little water if sauce is evaporating too quickly. Turn off heat and let dish rest, covered at least 1 hour, preferably 2. When ready to serve, reheat, fold in cumin and cilantro, and adjust seasonings if needed. Yield: 8 servings Recipe By :TASTE SHOW #TS4085 Posted to MC-Recipe Digest V1 #261 Date: Sat, 26 Oct 1996 16:52:51 -0400 From: Meg Antczak
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|Serving Size: 1 Serving (585g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 868 (82%)|
|Amt Per Serving||% DV|
|Total Fat 96.4g||129 %|
|Saturated Fat 7.5g||37 %|
|Monounsaturated Fat 59g|
|Polyunsanturated Fat 27.4g|
|Cholesterol 0mg||0 %|
|Sodium 4098.3mg||141 %|
|Potassium 1851.8mg||49 %|
|Total Carbohydrate 53.3g||16 %|
|Dietary Fiber 18g||72 %|
|Sugars, other 35.3g|
|Protein 11.2g||16 %|
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Calories per serving: 1054
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