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Murgi Kalia - Chicken Curry from Bengal

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“A gently spiced curry from the Bengali part of India. Adaped from "1000 Great Indian Recipes" published by Roli & Janssen, 2005.”
READY IN:
1hr 5mins
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Dismember the chicken. Take the breasts off the ribcage.
  2. Heat the ghee. Add the onion and fry until translucent.
  3. Add all the spices and mix to combine. Fry for a few second to flavor the ghee.
  4. Add the chicken and brown.
  5. Add water and tomato. Cover and simmer until chicken is almost cooked.
  6. Add rice and continue simmering 20 minutes.

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