Combine tomato sauce, yogurt and 1 cup water in small bowl. Put garlic and ginger in blender with 2 tbs. water. Blend smooth to paste. Heat oil in heavy casserole. Brown chicken and remove. Add bay leaves, cinnamon, cardamon, cloves and red pepper to oil. Stir once. Add paste from blender and tumeric. Stir and fry a minute. Add chicken, tomato sauce/yogurt mixture, salt, lemon juice and pepper. Bring to boil. Cover and reduce heat. Simmer 20 - 25 minutes, turning chicken once or twice. Remove top, raise heat and cook another 5 - 10 minutes to reduce and thicken sauce. Serve with rice. Pass raisins, chopped dry roasted peanuts and grated coconut as accompaniments. SERVE WITH RICE, CHUTNEY, AND MINTED CUCUMBER IN YOGURT From the
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|Serving Size: 1 Serving (603g)|
|Recipe Makes: 4|
|Calories from Fat: 1613 (84%)|
|Amt Per Serving||% DV|
|Total Fat 179.2g||239 %|
|Saturated Fat 25.3g||127 %|
|Monounsaturated Fat 95g|
|Polyunsanturated Fat 48.5g|
|Cholesterol 252.5mg||78 %|
|Sodium 826mg||28 %|
|Potassium 1206.7mg||32 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 11.1g|
|Protein 65.6g||94 %|
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Calories per serving: 1920
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