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4
Medium
1 hr 45
Published 1990
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.
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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