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Put the chicken in a mixing bowl and add the lemon juice and salt. Mix thoroughly, cover the bowl and set aside for 15-20 minutes. Put the onion and red chillies with 2-3tbsp of water in a blender or food processor and make a puree. Heat the oil in a saucepan over a medium heat and fry the red onions until they soften (5-6 minutes). Stir frequently to ensure even cooking. Add the pureed ingredients, ginger and garlic and fry for 4-5 minutes, stirring frequently. Add the coriander, cumin and turmeric, stir and fry for 30 seconds and add the tomatoes. Stir-fry for 2-3 minutes and add the chicken. Increase to high and stir-fry the chicken for 4-5 minutes, or until it loses its pink colour. Add the tomato puree, cassia or cinnamon, cardamom and cloves. Stir-fry for 30 seconds and add the water. Bring to the boil, reduce heat to low and cover the pan. Cook for 15-20 minutes stirring occasionally. Remove the lid and increase heat to medium. Add the mint, fresh chillies and coriander leaves. Stir-fry for 1-2 minutes, remove from the heat and serve. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (1017g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 78 (45%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 2416.8mg||83 %|
|Potassium 720.4mg||19 %|
|Total Carbohydrate 32.4g||10 %|
|Dietary Fiber 13.7g||55 %|
|Sugars, other 18.7g|
|Protein 4.9g||7 %|
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Calories per serving: 173
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