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Traditional Chicken Curry

Reviewed: Feb. 11, 2007
Great flavor! The only thing I did differently was use boneless/skinless chicken thighs and a couple more garlic cloves. I also left the cover off the saucepan for a while to let some of the liquid cook off (it seemed a bit watery for my liking)I will definatley make this one again! I think next time I might add some red pepper flakes to spice it up a bit.
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