Chicken Vindalager and Lime
| Yield: | 1 Servings |
| Categories: |
| 4 | cn | Lager |
| 2 | Skinned chicken breasts cut into chunky pieces | |
| FOR THE MARINADE | ||
| 1 | Lime ; juice of | |
| 1/2 | ts | Ground ginger |
| 1 1/2 | ts | Paprika |
| 1 | ts | Ground cumin seed |
| 1/2 | ts | Turmeric |
| 1/2 | ts | Ground cinnamon |
| 1/2 | ts | Extra hot chile powder (up to 3/4) |
| 1/4 | ts | Salt |
| CURRY SAUCE | ||
| 3 | tb | Vegetable oil; you do need all the oil or the curry will burn |
| 1 | md | Sized onion; finely chopped |
| 2 | Fat cloves garlic; finely chopped | |
| 1 | ts | Tomato puree |
| 1 | ts | Dark brown sugar |
| More salt to taste |
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