With processor running, drop garlic, chilies and ginger down feed tube and process until minced. Heat oil in large Dutch oven over medium-high heat. Add onions; saute until brown, adding 2 tablespoons water during last minutes of cooking to prevent burning, about 10 minutes. Add chili mixture and 1 tablespoon water; saute 2 minutes. Add cinnamon, cardamom, cloves and peppercorns; stir 1 minute. Add 2 tablespoons water, bay leaves, coriander, cumin, cayenne and turmeric; saute 1 minute. Add tomatoes and salt; cook until almost all liquid evaporates, stirring constantly, about 5 minutes. Add chicken pieces 1 at a time, turning to coat in tomato mixture. Add 1 cup water. Cover; simmer until chicken is cooked through, turning once, about 40 minutes. Spoon rice onto plates. Top with chicken and sauce. Garnish with cilantro. Serve with Green Apple & Coconut Chutney. Bon Appetit, February 1995 Posted to MM-Recipes Digest V4 #305 by Julie Bertholf
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|Serving Size: 1 Serving (167g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 55 (30%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 12.4mg||0 %|
|Potassium 204.4mg||5 %|
|Total Carbohydrate 30.2g||9 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 27.6g|
|Protein 3.5g||5 %|
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Calories per serving: 184
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