Dry roast the coriander seed, kashmiri chiles, cumin seed, funegreek seed, peppercorns peanuts and coconut in a large pan (until coconut is a light brown, taking care not to burn the spices). Add the turmeric, cardamom, cloves and cinnamon to the roasted spices and finely grind. Fry the spice mixture in some ghee for a few minutes. Add the chicken and brown. Add salt and a little water and simmer until chicken is cooked. Sprinkle over lemon juice a few minutes before serving. From archives of rec.food.recipes Date: Tue, 31 Jan 1995 08:20:10 GMT From: firstname.lastname@example.org (Trevor Hall)
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|Serving Size: 1 Serving (1208g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 104 (34%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 0mg||0 %|
|Sodium 287.3mg||10 %|
|Potassium 1338mg||35 %|
|Total Carbohydrate 73.8g||22 %|
|Dietary Fiber 35g||140 %|
|Sugars, other 38.8g|
|Protein 10.7g||15 %|
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Calories per serving: 310
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