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Galina Xacutti

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Preparation info
  • Serves:

    4

    • Difficulty

      Medium

    • Ready in

      1 hr 45

Appears in

By J. Inder Singh Kalra

Published 1990

  • About

A combination of three sets of masalas—whole spice, dry roasted and tempered—all ground into a fine paste—go into the making of this speciality of chicken in a very rich gravy.

Ingredients

  • 800 g/ lb Chicken (2 birds)
  • 100

Method

Preparation

THE CHICKEN: Clean, remove the skin and cut each into 8 pieces.

THE VEGETABLES: Peel, wash and slice onions. Wash and chop tomatoes.

THE POTATOES AND COCONUT: Boil, cool, peel and cut potatoes into ½-inch cubes. Remove the brown skin, make ⅛-inch thick slices and then cut coconut into 1-inch pieces. Heat oil in a frying pan and s

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