Recipies From Previous Tastes

**Chicken Curry**
4 lbs. spring chicken, cooked and deboned	4 Tbsp. salt
2 lb. onion, chopped	½ tsp. red chili powder
½ lb. tomatoes, chopped	1 tsp. turmeric powder
2 tsp. ground ginger	1 tsp. Spanish paprika
2 tsp. ground garlic	Cilantro, chopped (enough for flavor)
1 tsp. coriander powder	1 Tbs. vegetable oil
1 tsp. coriander

Saute onion in oil until lightly browned. Drain excess oil. Add chopped tomatoes and cook 3 or 4 minutes. Add the spices except cilantro. Cook about 5 minutes. Add 30 oz. water to make gravy and add the chicken. Boil until cooked through. Garnish with fresh cilantro.

**Vegetarian Saag Paneer**
4 lb. fresh spinach, chopped	1 tsp. coriander powder
2 tsp. fenugreek leaves	1 tsp. cumin powder
2 tsp. ginger powder	1 Tbs. vegetable oil
2 tsp. garlic powder	1 lb. onions, chopped
4 tsp. salt	½ lb. cottage cheese
1 tsp. red chile powder

Boil chopped spinach in water for 30 minutes. Remove spinach and drain. Cook onions in oil. Drain excess oil. Add all spices to onions and cook about 5 minutes. Add cooked spinach. Cook 5 minutes. Add fenugreek leaves. Add cottage cheese and cook 2 to 3 minutes.