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Chicken curry recipe from Arpan Cooperative

Arpan is just 25 km. from Mumbai, but it is a world away from its urban crowds and chaos. The cooperative is situated in a more village-like environment, with strong community culture, traditions and atmosphere. The women artisans eat together at their workspace. They all bring their dhabbas (food carriers) from home and share their lunches. While they eat they chat about their families, happenings in the community, and so on.

I Kg (about 2.2 lb) chicken thighs with bone
4 medium sized onions
Half cup dried unsweetened coconut
4 Tbsp. vegetable oil
1 Tbsp. garlic paste
Half Tbsp. ginger paste
2 tsp. cayenne
Half tsp. ground cumin
1 tsp. ground coriander
Half turmeric powder
2 bay leaves
1 cup water
2 Tbs. chopped cilantro for garnish
Salt to taste

Method: Finely chop the onions and divide the chopped onions into two equal piles. Roast the coconut and half of the chopped onions in a pan and then grind them into a paste using a food processor or blender.

In a pan heat the oil and fry the remaining onions until they are browned. Add the garlic paste and ginger paste and saute briefly. Then add all the spices and the chicken and cook over medium heat for 10 minutes. Add the ground coconut-onion paste and mix well. Add one cup of water and cover the pan and cook for 15 to 20 minutes, stirring occasionally.

Garnish with cilantro and serve with rice or Indian bread. Enjoy!

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