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By lynxpilot on April 2, 2013
"A mild Indian dish from a recipe I adapted from that of Pat Chapman in his Indian Restaurant Curry cookbook. It is one of the simplest yet one of the best Indian recipes I've had. Although I always make mine with chicken, it can be done with other types of meat. It's very important to use unsweetened coconut milk. It is thin and has the..."
Prep Time: 30 mins
Total Time: 2 hrs