Recipe Name Chicken Curry Submitted by GaryR Recipe Description Variant on a recipe found in an Indian cookbook, makes a tasty and -- if you like -- nice and spicy dish. Quantity 0 Quantity Unit Prep Time (minutes) 25 Cook Time (minutes) 150 Ready In (minutes) 175

Ingredients Amount Measure Ingredient 1 pound, raw boneless, skinless chicken breasts 6 tablespoons vinegar 2 large Onion, chopped 6 teaspoons ground ginger, dry 1 cup coriander, ground 2 tablespoons cumin, ground 1 tablespoon cinnamon, ground 5 tablespoons olive oil, extra virgin 2 tablespoons turmeric, ground 1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) green pepper, chopped 1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) red bell peppers 1 teaspoon sugar 1 tablespoon cloves, ground 1 tablespoon cayenne pepper, more or less to taste 2 cups (8 fl oz) water Steps Sequence Step 1 In a food processor, combine coriander, garlic, onions, cumin and cinnamon. 2 Heat oil in large saucepan. 3 Add the mix from the blender. 4 Cook while stirring about 2-3 minutes. You may need to add water to get a thick pasty consistency. 5 Add chicken, which should be cut into cubes of about one inch, to the pan. Stir thoroughly, add turmeric and black pepper at this point. Cook till chicken turns white. 6 Add all the rest of the ingredients, including 2 cups water, stir well, cover, and simmer on very low heat for two hours or longer. Note: when I make this for myself, I add in a couple of hot peppers (long red, Habanero, whatever happens to be handy) either in place of or in conjunction with the cayenne. When I cook for others, I tend to cut the cayenne back to about a teaspoon. 7 When ready, serve hot over rice. 8 I apologize for leaving out the garlic and black pepper in the recipe! I use at least 6-8 cloves of garlic and a lot of ground black pepper.