Karah Namkeen Murgh (karah Salt Chicken)

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Indian	Indian, Main dish	4	Servings

INGREDIENTS

2	lb	Boneless chicken
2	oz	Finely sliced onion rings
		Oil for deep frying
1	t	Ground cinnamon
1/2	t	Salt to taste
1	t	Crushed garlic
1	t	Crushed ginger
4	T	Fresh chopped coriander
2		Green chillies crushed with
		The seeds
		Juice of a lime
		Lemon juice

INSTRUCTIONS

Wash the chicken pieces in cold water and drain in a colander.  Deep
fry the onion slices in batches until dark brown in colour, remove
onto a plate with a slotted spoon, the onion should be crisp.  Put the
chicken in a wok or karah, add salt, cinnamon, ginger and  garlic.
Cover and cook on a medium heat until the chicken is cooked  through
and all the liquids have dried.  Keep on the lowest heat  setting.
Scrunch the fried crisp onions and keep on a plate, to this add the
coriander, chilies and lemon juice.  Ass this mixture to the chicken in
the pan, add 2 T of oil from the  onion frying, cover and switch off.
This dish can be served as a starter with chutneys or as part of a
meal with nan bread. Posted to MM-Recipes Digest V4 #287 by Matt
<recipes@cableinet.co.uk> on Nov 03, 1997

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