Using a blender, blend garlic, cloves, fennel, cumin, coriander, cayenne and onion into a smooth paste, adding a little water (no more than 1/4 cup) if required. Heat oil in a dutch oven. When the oil is hot but not smoking, add the blended mixture. Be sure to cover the pan quickly; it will be quite pungent. Saute for 2-3 minutes or until the onion loses its raw smell. Add water, tamarind paste, tomatoes and salt. Bring to a steady boil. Add chicken and return to boil. Turn down the flame and allow to simmer for about 30 minutes or until the curry thickens. NOTES : These ingredients can be found at the ethnic Indian food stores. Recipe from Southern India. Recipe by: American Statesman 3/5/97 Posted to MC-Recipe Digest V1 #518 by Sherry Zeiss
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|Serving Size: 1 Serving (1083g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 223 (69%)|
|Amt Per Serving||% DV|
|Total Fat 24.8g||33 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 13.1g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 0mg||0 %|
|Sodium 59.3mg||2 %|
|Potassium 714.8mg||19 %|
|Total Carbohydrate 30.9g||9 %|
|Dietary Fiber 12.1g||49 %|
|Sugars, other 18.7g|
|Protein 5g||7 %|
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Calories per serving: 322
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