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Just cooked this, not a bad recipe. I had no tamarind so used the juice of a lemon (we have lemons growing in the garden). Not Mridla's best recipe but worth cooking again for those not into a real curry. It reminds me of a Singapore dish I have years ago when I lived there. Thanks for sharing with us.

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Brian Holley May 29, 2007

A bit fiddley to make - several things going on at once in the beginning. Definitely worth the effort. Cooking the rice in the chicken stock is a bonus - wonderful flavour. Will absolutely make it again!

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Erica B. March 22, 2007
Chicken With Spices and Soy Sauce