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Sunday, May 3, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Contributed by:
  • 5 TBS vegetable oil
  • 2 cups minus 2 TBS curry sauce
  • 1 tsp. salt
  • pinch of chili powder
  • 1 lb. chicken
  • 1 tsp. garam masala
  • pinch ground fenugreek
  • 1â�„2 tomato, thinly sliced
  • 1 TBS finely chopped cilantro
This is a standard completed curry sauce. To make it into a Chicken Madras, add 1 tsp. of chili powder; to make it into a Vindaloo, add 2 tsp. chili powder

Heat oil in a large, deep frying pan. Add curry sauce and bring to a boil. Add salt, chili powder and chicken, and continue stirring for five minutes.
Turn down heat and stir in garam masala, ground cumin and dried fenugreek. Simmer for a further 2 or 3 minutes. Put in the sliced tomato and half the cilantro and cook for two minutes. Skim off any excess oil and serve sprinkled with remaining coriander.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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