Thoroughly clean the chicken pieces, then marinate with yogurt and salt for 1 hour. Meanwhile, prepare the spices. Chop the garlic and ginger, then add black pepper to this mixture. Set aside in a small bowl. Near the end of the hour of marinating, melt the shortening in a coverable skillet (woks will do). Chop the onion and brown in the skillet for about 10 minutes. After the onions are ready, add the garlic/ginger/pepper mixture. Let simmer for approximately 5 minutes, then add the chicken. Let the chicken simmer for approximately 30 minutes or until cooked. Add the cardamoms, cloves, cinnamon, turmeric and bay leaves. Leave them whole. Simmer for 5 minutes. Finally, add the tomato puree and water to the mixture and cook until the mixture has thickened. Serve with rice and chapati. NOTES: * A simple chicken curry. : Difficulty: moderate. : Time: 1 hour marinating, 15 minutes preparation, 1 hour cooking. : Precision: approximate measurement OK. : Andy House : Software Engineering Institute, Pittsburgh, PA, USA : firstname.lastname@example.org : Copyright (C) 1986 USENET Community Trust
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|Serving Size: 1 Serving (240g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 281 (63%)|
|Amt Per Serving||% DV|
|Total Fat 31.2g||42 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 13.9g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 113.2mg||35 %|
|Sodium 141.3mg||5 %|
|Potassium 524.2mg||14 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 8g|
|Protein 30.1g||43 %|
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Calories per serving: 444
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