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Chicken Kundou (Kashmiri Style Chicken)

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“Adapted from Pan American's Round the World Cookbook. Posted for ZWT6. This recipe comes from Kashmir, a region of the Indian subcontinent that is claimed by both India and Pakistan. The original says you can substitute 1 teaspoon powdered ginger for the fresh, but I don't recommend this.”
READY IN:
1hr 10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in a large saucepan.
  2. Add onions and saute for 10 minutes, stirring frequently.
  3. Add ginger, garlic and cayenne.
  4. Cook over low heat for 5 minutes, stirring occasionally.
  5. Add buttermilk and tomatoes.
  6. Cook over low heat for 10 minutes.
  7. Add nuts, chicken and salt.
  8. Cook over low heat for 1 hour, or until chicken is tender.
  9. Pour cream over chicken and stir well.

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