Chicken Curry

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Martha Stewart
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 cinnamon stick, broken into 1-inch pieces

2 whole cloves

1 tablespoon coriander seeds

1 tablespoon fennel seeds

1/2 teaspoon whole allspice

3 medium-size yellow onions, peeled and coarsely chopped (3 1/2 cups)

10 to 12 garlic cloves, peeled and thinly sliced

1 piece (4 ounces) fresh ginger, peeled and coarsely chopped

3 tablespoons sunflower or other neutral-tasting oil

1 tablespoon cumin seeds

1 tablespoon black or brown mustard seeds

2 tablespoons tomato paste

1 quart Basic Chicken Stock

1 teaspoon turmeric

6 fresh curry leaves (optional)

2 dried bay leaves

3 small dried red chiles, finely ground

Coarse salt

10 chicken thighs (about 3 1/2 pounds), cut in half through the bone (or left whole)

2 medium russet potatoes, peeled and cut into 1/2-inch dice

1/2 cup chopped cilantro, plus sprigs for garnish

Cooked Basmati Rice

Plain yogurt

Lime wedges

3 tablespoons sunflower or other neutral tasting oil

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