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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 2 cups minus 2 TBS curry sauce
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1 tsp. chili powder
  • drop red food coloring
  • 1 tsp. garam masala
  • 1â�„2 tsp. ground cumin
  • 3 chicken fillets made into chicken tikka (see next recipe)
  • 6 TBS cream
  • 1 TBS finely chopped cilantro
4 TBS vegetable oil
Heat oil in a large, deep frying pan, add the curry sauce and bring to a boil. Add paprika, salt, chili powder and food coloring. Cook for five minutes, stirring frequently, until sauce thickens. Turn down heat and put in garam masala and cumin powder. Stir. Cook for three minutes.
Cut each piece of chicken in two. Stir them in, with the cream, and simmer for three minutes. Serve sprinkled with cilantro.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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