===========================> Directions <======================== Wash, clean and joint the chicken. shred the ginger, crush the garlic and slice the shallots and chile. Crush the cardamoms and cloves and place in a bowl. Add the ginger, garlic, chile powder, paprika powder, tamarind water, curry powder, turmeric, salt and cinnamon stick. Mix well together, then rub into the chicken. Heat the oil in a pan until very hot, then add the lemon grass, curry leaves, fenugreek, shallots and chile and fry for a couple of minutes. Add the chicken pieces and stir fry for 3 minutes. Pour in the coconut milk and mix well. Continue to cook over a low heat for 40 minutes, or until chicken is tender. Discard the cinnamon stick and transfer to a serving dish. Finally, sprinkle the curry powder and lime juice on top. ISBN #962 224 010 0
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|Serving Size: 1 Serving (1315g)|
|Recipe Makes: 1|
|Calories from Fat: 1952 (70%)|
|Amt Per Serving||% DV|
|Total Fat 216.9g||289 %|
|Saturated Fat 90.8g||454 %|
|Monounsaturated Fat 73.6g|
|Polyunsanturated Fat 37.2g|
|Cholesterol 569.2mg||175 %|
|Sodium 632.3mg||22 %|
|Potassium 3491.1mg||92 %|
|Total Carbohydrate 72.3g||21 %|
|Dietary Fiber 19.3g||77 %|
|Sugars, other 53g|
|Protein 157g||224 %|
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Calories per serving: 2797
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