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Sunday, August 8, 2010


Nutty Chicken
1 kilo boneless chicken pieces
2 onions, sliced
2 inch piece of ginger root, finely chopped
6 cloves garlic, finely chopped
4 green chillies, chopped
1 tbsp garam masala
1 tbsp turmeric
1 tbsp chilli powder
1 tsp black pepper
salt to taste
20 gr. pistachio nuts,
20 gr. almonds
20 gr. walnuts
1 tbsp desiccated coconut
1 cup cooking oil
1 handful chopped coriander leaves

Fry the onion until it’s brown, add ginger and garlic and cook for 2 mins. Then add chicken, tomato, spices and seasoning, and cook on a low heat for 10 mins in its own juices.
Crush the nuts together and add them to the pan with ½ cup of water and cook for a further 5-7 mins. Add fresh coriander and chillies, stir into the dish, then remove the pan from the heat and leave to stand for 5 mins.
Serve with boiled rice.
This has Taste and is a Treat.

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