[DRAFT]
Recipe courtesy of Spice Box
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Total:
1 hr 15 min
Active:
30 min
Yield:
4 servings
Level:
None

Ingredients

Directions

Saute half the onions in 1 tablespoon oil in a saute pan until translucent, then add the coconut and cook until soft. Remove from the heat and blend in a food processor with a little water to form a puree. Set aside.

Saute the remaining onions in 1 tablespoon oil until golden brown. Add the garlic and ginger pastes and cook for 2 minutes over medium heat. Stir in the coriander, chili powder, cumin, turmeric and some salt and cook for 2 minutes more. Add the chicken and saute for 5 minutes, and then pour in the tomato sauce and coconut-onion puree. Bring to a boil and cook for 30 minutes.

Divide the chicken into four equal portions, placing each over a bed of warm basmati rice. Garnish with cilantro.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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