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Suneeta's Sindhi Chicken


East Indian curry chicken from scratch, very mild.













Low Cholesterol, Trans-fat Free, Low Sodium


3 tablespoons vegetable oil
1 each cinnamon sticks
4 each cloves, whole
1 each bay leaves
1 ½ cups onions
finely chopped
6 each garlic cloves
1 x ginger
fresh, minced
1 ½ cups tomatoes
finely chopped
1 ½ teaspoons coriander
¾ teaspoon cumin
½ teaspoon chili powder
½ teaspoon turmeric
1 x salt
to taste
1 cup yogurt
8 each chicken thighs, boneless, skinless
2 tablespoons cilantro
fresh, chopped


Heat oil in a 3 quart saucepan on medium high heat.

Sauté cinnamon, cloves and bay leaf 1 minute.

Add onion and sauté until dark brown (about 20 to 25 minutes), stirring frequently to prevent burning.

Add garlic and ginger, cook 2 minutes.

Add tomatoes and cook until soft, about 8 minutes.

Mash with back of spoon.

Add coriander, cumin, chillie powder, turmeric and salt.

Cook 2 to 3 minutes.

Add yogurt, mix well. Add chicken. Cover and cook on medium heat until chicken is tender.

Garnish with fresh cilantro.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 213g (7.5 oz)
Amount per Serving
Calories 18360% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 40mg 2%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 10%
Sugars g
Protein 9g
Vitamin A 14% Vitamin C 30%
Calcium 13% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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