Partially cook chicken, Cut in large bite size pieces. Fry onions in oil in a large pan until they are golden brown. Mix the garlic with the spices and a little pepper. Add the spice mixture to the pan, fry spices with onions for 1 minute. Add chicken and stir together for 1 minute. Add tomatoes, break up solid tomatoes with fork to small size pieces. Pour sufficient water in pan to cover the meat. Bring to boil, cover and slowly simmer for 45 minutes then uncover and cook slowly for 60 minutes or until meat is fork tender Stir occasionally to prevent sticking. Serves 4 Serve with Turmeric Rice or Regular Rice == Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1.50
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|Serving Size: 1 Serving (1142g)|
|Recipe Makes: 1|
|Calories from Fat: 481 (38%)|
|Amt Per Serving||% DV|
|Total Fat 53.4g||71 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 21.4g|
|Polyunsanturated Fat 15g|
|Cholesterol 470.4mg||145 %|
|Sodium 649.9mg||22 %|
|Potassium 2753.3mg||72 %|
|Total Carbohydrate 45.5g||13 %|
|Dietary Fiber 13.4g||53 %|
|Sugars, other 32.2g|
|Protein 152.3g||218 %|
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Calories per serving: 1266
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