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Judy Larkin's Chicken Curry

Nov/Dec 2015


Judy Larkin’s Chicken Curry
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  • 1/4 cup cooking oil
  • 1 broiler-fryer chicken, cut into parts and skinned
  • 2 cups chopped onion
  • 2 garlic cloves, minced
  • 1-1/2 tablespoons grated fresh ginger root
  • 1 tablespoon paprika
  • 1-1/2 teaspoons coriander seeds
  • 1 teaspoon salt
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground cloves
  • 1 carton (8 ounces) plain yogurt
  • 6 tablespoons tomato paste
  • Cooked rice


In a large frying pan, heat the oil to a medium temperature. Add the chicken and cook it for about 10 minutes, or until brown on all sides. Remove the chicken and set aside.
In the same frying pan, make a sauce by saut
Updated Monday, August 11th, 2008

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