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TID: MBSE-FIDO 1.1.0 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hara Masala Murgh (Green Masala Chicken)
 Categories: Poultry, Vegetables, Chilies, Herbs, Dairy
      Yield: 3 servings
 
      3 tb Ghee or neutral oil
      1 lg Yellow onion; fine chopped
     12    Whole black peppercorns
      1 ts Cumin seeds
      1 lb Chicken breasts; thin sliced
           - 1/4" thick)
      1 ts Fresh grated ginger or
           - ginger paste
      1 ts Fresh grated garlic or
           - garlic paste
    1/2 ts Kashmiri red chile powder
    3/4 ts Fine sea salt
  1 1/2 c  Fine chopped cilantro leaves
           - & tender stems
  1 1/2 c  Fine chopped fresh mint
           - leaves
      4    Thai green chilies; chopped
    1/4 c  Full-fat Greek yogurt
      2 tb Almond or other nut butter;
           - stirred to combine
      3 tb Fresh lemon juice
    1/2 ts Garam masala (opt)
 
  Heat ghee or oil in a medium pot or wok for about 30
  seconds over medium. Add the onion, peppercorns and
  cumin seeds. Cook, stirring occasionally, until the
  onion becomes translucent, about 5 minutes. Add the
  chicken, ginger and garlic, and cook on medium-high,
  stirring frequently until the chicken is no longer pink
  or fleshy and the onions have softened, about 7 to 10
  minutes.
  
  Lower the heat to medium and stir in the chile powder
  and salt. Continue cooking for about 30 seconds. Add 1
  cup cilantro, 1 cup mint and the Thai green chiles, and
  stir until all the ingredients are incorporated.
  
  Stir in the yogurt and almond butter. Turn off the heat
  and stir in the remaining 1/2 cup cilantro and 1/2 cup
  mint. Sprinkle with lemon juice and garam masala, if you
  like.
  
  By: Zainab Shah
  
  Yield: 2 to 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... GMO food bad for you? I just had a nice leg of salmon and I feel fine.
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