===========================> Directions <======================== Joint and wash the chicken. Chop one onion and make the other into onion rings. Crush the cardamoms and cloves. Put the chicken into a pan and add the salt, vinegar, curry powder, pepper, cardamoms, cloves and cinnamon stick. Pour in half the water and bring to the boil. Cook until the gravy is absorbed. Remove the chicken pieces and place in a bowl. Add the rest of the water to the pan, swill round and pour liquid into a tug. Heat the oil and saute the chicken pieces, the chopped onion, curry leaves and lemon grass. When the chicken pieces are done add the onion rings and Worcestershire sauce. Pour in the liquid from the tug, mix well and bring to the boil. Lower heat and allow to simmer for a further 3 minutes, then discard the cinnamon stick and serve immediately. ISBN #962 224 010 0
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|Serving Size: 1 Serving (3263g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2887 (59%)|
|Amt Per Serving||% DV|
|Total Fat 320.8g||428 %|
|Saturated Fat 84.3g||421 %|
|Monounsaturated Fat 140.6g|
|Polyunsanturated Fat 65.1g|
|Cholesterol 4923.6mg||1515 %|
|Sodium 5792.2mg||200 %|
|Potassium 6543.7mg||172 %|
|Total Carbohydrate 190.6g||56 %|
|Dietary Fiber 25.4g||101 %|
|Sugars, other 165.3g|
|Protein 322.4g||461 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4902
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