Recipe for Dry Indian Curry 
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Yield:
1
Ingredients:
Amount Ingredient
Dry Indian Curry
600 gm chicken, chopped into bite-sized pieces
1 x onion, sliced
2 x cardamom seeds, split
3 tbl oil
5 x cm piece cinnamon stick
3 x cloves
1 x sprg curry leaves
Grind, then combine with a little water to make a paste
1/2 tbl meat curry powder
2 tbl chilli boh
1/2 tsp ground ginger
3 clv garlic
1 stalk lemon grass, thinly sliced
2 x candlenuts
1 x juice of 1 lime
1/2 cup water
Instructions:
Instructions: Method:
Put oil onion, cardamom seeds, cinnamon stick, cloves and curry leaves in a microwave-safe casserole. Fry uncovered on Power High for 1 1/2 to 2 minutes until fragrant.

Remove casserole from the microwave, stir in the ground ingredients and cook on Power High for 1 1/2 to 2 minutes, uncovered.

Add in chicken and fry uncovered on Power High for another 3 minutes.

Remove casserole from the microwave and add water. Cook covered on Powder Medium for 15 minutes or until chicken turns tender.

Squeeze lime juice over the dish and add salt to taste. Cover and cook again on Power High for 1 to 2 minutes.

Serve curry with rice or bread.

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