Chicken Do-piaza – We Love God!

Few things are sapping the strength of the church of Jesus Christ more than the unreconciled state of so many believers. So many have matters deeply imbedded in their craws, like iron wedges forced between themselves and other Christians. They can’t walk together because they do not agree. When they should be marching side by side through this world taking men captive for Jesus Christ, they are acting instead like an army that has been routed and scattered and whose troops in their confusion have begun fighting among themselves. Nothing is sapping the church of Christ of her strength so much as these unresolved problems, these loose ends among believing Christians that have never been tied up. There is no excuse for this sad condition, for the Bible does not allow for loose ends. God wants no loose ends.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables			1	Servings

INGREDIENTS

1 1/2	lb	Boned chicken thighs cut
		into 2 inch
		cubes
1	T	Lemon juice
1	t	Salt or to taste
1		8oz onion, roughly chopped
2		Long, slim dried red
		chillies roughly
		chopped up to 3
4	T	Sunflower, corn or vegetable
		oil
2		Red onions, finely sliced
1	T	Ginger paste
1	T	Garlic paste
1	T	Ground coriander
2	t	Ground cumin
1	t	Ground turmeric
8	oz	Fresh tomatoes, skinned and
		chopped
		or canned chopped
		tomatoes
		With the juice
1	T	Tomato puree
2		2 inch piece cassia bark or
		cinnamon halved
		sticks
2		Black cardamom pods, split
		the top of
		each pod
4		Whole cloves
8		Floz warm water
1	T	Chopped fresh mint leaves or
		1tsp dried
		mint
4		Whole fresh green chillies
		up to 5
3	T	Chopped coriander leaves

INSTRUCTIONS

Put the chicken in a mixing bowl and add the lemon juice and salt. Mix
thoroughly, cover the bowl and set aside for 15-20 minutes. Put the
onion and red chillies with 2-3tbsp of water in a blender or food
processor and make a puree.  Heat the oil in a saucepan over a medium
heat and fry the red onions  until they soften (5-6 minutes). Stir
frequently to ensure even  cooking. Add the pureed ingredients, ginger
and garlic and fry for  4-5 minutes, stirring frequently.  Add the
coriander, cumin and turmeric, stir and fry for 30 seconds  and add the
tomatoes. Stir-fry for 2-3 minutes and add the chicken.  Increase to
high and stir-fry the chicken for 4-5 minutes, or until  it loses its
pink colour.  Add the tomato puree, cassia or cinnamon, cardamom and
cloves.  Stir-fry for 30 seconds and add the water. Bring to the boil,
reduce  heat to low and cover the pan. Cook for 15-20 minutes stirring
occasionally.  Remove the lid and increase heat to medium. Add the
mint, fresh  chillies and coriander leaves. Stir-fry for 1-2 minutes,
remove from  the heat and serve.  DISCLAIMERÂ© Copyright 1996 - SelecTV
Cable Limited. All rights  reserved.  Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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“Better to face the truth now, than after death”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1532 Calories From Fat: 563 Total Fat: 63.8g Cholesterol: 646.4mg Sodium: 4064.8mg Potassium: 4610.4mg Carbohydrates: 97.1g Fiber: 36.7g Sugar: 27g Protein: 156.6g