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Thursday, April 24, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
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Berry Elliott - Click for Website
Chicken Bhuna
Entrees
Contributed by: Clint Boss
Ingredients:
  • 2 large boneless, skinless chicken breasts
  • chicken broth of choice (homemade, from bouillon cube or canned)
  • 3-14.5 oz. cans diced tomatoes
  • 3 TBS curry powder (to taste)
  • 1/8 tsp. dry mustard (to taste)
  • 1/2 TBS fresh ginger root (minced)
  • 2 bay leaves
  • 3 cinnamon sticks
  • 1 TBS chicken bouillon cubes
  • 1 raisin snack box (1.5 oz.)
  • 1 cup yogurt
  • 1/2 cup cashews
  • 4 cups cooked rice
Boil chicken breasts in one can of chicken broth until thoroughly cooked. Tear chicken apart and set aside.
Purée two cans of diced tomatoes. Combined puréed tomatoes, final can of tomatoes, curry, mustard, ginger, bay leaves, cinnamon sticks, bouillon, raisins, cashews and yogurt into a large deep skillet. Heat on high until simmer, then reduce and cook until thick, about 30 minutes.
Serve over bed of rice.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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