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“This in an indian/fusion style chicken recipe that comes from a reknowned restaurant called "Masala Indian Bistro" in the city of Caracas, Venezuela. Very tasty and very easy to make!”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a pan with hot oil sautee the chicken thighs with the garlic and the ginger.
  2. In a casserole, heat the chicken stock with the papelón (grated cane cone), the curry and the garam masala.
  3. Add the chicken thighs and let the stock reduce to a 1/4th. Season to taste.
  4. Serve with basmati rice, with vegetables and tapioca as an accompaniment.
  5. Decorate with curry oil and spinach oil (drizzle).

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