Heat butter in a casserole, add onions, and cook over medium-low heat until softened. Add garlic, then chicken pieces and brown lightly, stirring. Add salt, tomatoes, curry powder, cayenne pepper, turmeric, cardamom, cloves, cinnamon stick, vinegar, and chicken stock. Bring to a boil. Stir in coconut milk. Cover and simmer until chicken is tender, about 35 minutes for breast pieces, about 50 minutes for leg and thigh pieces. If you would like a thicker sauce, uncover, remove chicken, and simmer sauce until thickened. Return chicken to sauce. Taste sauce and adjust seasoning. Serve hot. Source: Faye Levys International Chicken Book. Shared and MM by Judi M. Phelps. QNTJ65A, Prodigy
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|Serving Size: 1 Serving (490g)|
|Recipe Makes: 4|
|Calories from Fat: 219 (42%)|
|Amt Per Serving||% DV|
|Total Fat 24.4g||33 %|
|Saturated Fat 13.3g||66 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 218.9mg||67 %|
|Sodium 318.6mg||11 %|
|Potassium 1080.6mg||28 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 9.4g|
|Protein 62.5g||89 %|
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Calories per serving: 524
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