Baked chicken curry from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka (page 88) by Madhur Jaffrey

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Notes about this recipe

  • RandyP on August 02, 2011

    (5 of 5) Not often I receive a 5. This made a very flavorful sweet, not hot chicken curry. Next time: - Add the raisins as suggested - Make extra sauce, the favor was there, but I missed a sauce. Serving Suggestions: Moroccan Roasted Vegetables (Moosewood Restaurant)

  • micheleK on July 30, 2011

    Have to start this one the day before, as marination is required. Nice spicy flavour - is not a "hot" curry though. Used breasts only and baked for 40 mins.

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