Chickpea and chicken curry (Lahori murgh cholay) from Summers Under the Tamarind Tree: Recipes & Memories from Pakistan (page 103) by Sumayya Usmani

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Notes about this recipe

  • Frogcake on June 02, 2017

    Nice curry, which I would make again. I added various other vegetables to clean up my bin, including green peppers, chopped baby bok Choy, a bit of celery and cubed squash (left overs cooked), and one cup of tomato juice to replace one cup of water. Served with basmati and chopped cilantro.

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