Kerala Chicken Curry

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Planetmona
Nutrition per serving    (USDA % daily values)
CAL
21429
FAT
1601%
CHOL
5952%
SOD
1449%

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Ingredients for 4 servings

500 cooked, deboned chicken meat

5 tablespoons coconut oil, for frying

3 cardamom pods

3 cloves

9 pepper corns

¾ inch root ginger, cut into fine strips

2 cloves of garlic, chopped into fine strips

1 branch of curry leaves [from Arkadia – don’t worry if they are dry: they will rehydrate in the curry itself]

1 large sliced onion

3 teaspoons mustard seeds

2 teaspoons chilli powder

1 teaspoon ground coriander

1 teaspoon turmeric powder

1 teaspoon of kerala masala

1 cinnamon stick, preferably large (the Indians use the small ones for dessert dishes)

200 ml of tomato passata

100 ml chicken stock

200 ml coconut milk

salt

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