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Chinese chicken curry healthy. Toss chicken with curry powder salt and pepper in a medium bowl. Reduce the heat under the skillet to medium high. Coarsely chop 4 scallions and transfer to a medium pot.
In a large heavy bottomed pot or dutch oven melt the butter over medium heat. Heat oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking then brown chicken turning over once. Set timer for 30 minutes add or subtract time as needed and press start to heat the pressure cooker.
Butter in the pot. Pat chicken dry and sprinkle with 12 teaspoon salt. Slowly bring to a bare simmer over medium heat.
Heat butter in a 5 to 6 quart wide heavy pot over moderately low heat until foam subsides then cook onions garlic and ginger stirring until softened about 5 minutes. Add the onion garlic and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent about 8 minutes. Transfer to a large bowl and whisk in yogurt 12 teaspoon salt turmeric and chili powder until combined.
Salt and 4 cups water. Add chicken garlic ginger curry powder 2 tsp. Oil in a large skillet at least 12 in diameter over medium high.
In a dutch oven or enameled cast iron casserole heat oil then add onions and cook until nicely browned around the edges about 7 minutes. Puree garlic ginger and 3 tablespoons water in a blender.
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