Lahori chicken curry with whole spices and potatoes from Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes by Suvir Saran and Stephanie Lyness

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Notes about this recipe

  • westminstr on January 15, 2014

    This was fine, but overall not good enough to justify the amount of time it took, which was at least an hour. I didn't think the extra potatoes or spices added much, so if I made this again, I'd do the simplest version. I used boneless skinless thighs and had to omit the cayenne, so it's possible these changes negatively affected the final result. I also thought it was a bit heavy on the ginger and I didn't like accidentally biting into the whole cardamom pods.

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