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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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