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Madrasi Chicken Curry

(by Mehr Hussain)

juice of 2 large lemons

1 t. salt

1 t. white pepper

1 t. flour

4 t. olive oil, divided

2 cloved garlic, chopped

1 T. minced fresh ginger

1 lb. boneless chicken, cut into cubes

2 - 3 green chilis

2 T. chopped coriander leaves

2 T. chopped mint

15 oz. can of coconut milk

2 T. yogurt or heavy cream (healthy verse indulgent)

thin slices of fresh ginger

sprigs of fresh coriander to garnish

optional: extra lemon juice

Combine lemon juice, salt, white pepper, flour, 1 t. olive oil, garlic, and minced ginger.

Marinate chicken in sauce, refrigerated, for at least 30 minutes or ideally overnight.

Heat remaining olive oil in a wok over high heat, and sauté chicken until lightly browned.

In a blender or food processor, combine green chilis, chopped coriander and mint,

coconut milk, and yogurt or cream.

Add mixture to chicken, and cook about 5 minutes, just to combine and heat through.

Garnish with fresh ginger, coriander sprigs, and optional lemon juice.

Serve with fresh chapati, roti, or jasmine rice.

Note: Vegetarians can use paneer instead of chicken. Cut into bite-sized cubes, toss with oil, and bake at 400 F. until golden brown before adding to the curry sauce.

(Read Gentle Stream/Silent Mountain, the story that accompanies this recipe.)

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