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Ssussis Curry Chicken

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Rating 5/5.0
 
Occasion: Any   Total servings: 4
Cuisine: Pakistani   Calories:
Effort: Average   Pre-Prep time:
Best for: All   Preperation time: 1 hr
How to serve: Hot    

Ssussis Curry Chicken recipe by The Skinny Cook at PakiRecipes.com.
A quick, easy, tasty and filling recipe of Chicken curry...


Ingredients
ChickenClick to find more about Chicken 1 (wash and cut into pieces)
CinnamonClick to find more about Cinnamon 1 stick (break into 1/2)
Star AniseClick to find more about Anise 1 or 2
Cardamon 2
Potatoes 2 or 3
Curry LeavesClick to find more about Curry Leaves 2 or 3 stalk
SaltClick to find more about Salt to taste
Meat Curry Powder 5 tablespoons
Coconut Milk 2 tablespoons or Fresh Milk (taste better with coconut milk)

To be pounded :
Big OnionClick to find more about Onion 1
Shallots 8
GingerClick to find more about Ginger 3/4inch(2cm)
GarlicClick to find more about Garlic 2 cloves
Cashew Nut 2
Buah Keras (=Candle Nut) 1


Preparation
1. Heat up oil in pan.
2. Add pounded ingredients.
3. Add onionClick to find more about onion, cardamomClick to find more about cardamom, star aniseClick to find more about anise and fry until it turns slightly brown.
4. Add chickenClick to find more about chicken and curry leafs, saltClick to find more about salt, curry powder, and fry for a while (about 4 minutes).
5. Add potatoes and water (6 to 7 cups, up to how thick you want the gravy to be).
6. Cook for 20 minutes.
7. Add coconut milk and bring to a boil again.
8. Remove from fire.



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