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Chicken curry

Chicken curry

Chicken curry

PT1H

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1
Dice the chicken breasts, wash and set aside to drain. Wash the tomatoes, cut into quarters and blend in a food mixer. Set aside until needed
  • 4 chicken breasts
  • 4 tomatoes
2
Heat the oil in a heavy-based saucepan over a medium heat. Add the sliced onions and sauté, stirring occasionally until golden brown
  • 4 tbsp of vegetable oil
  • 2 onions, finely sliced
3
Add ginger and garlic pastes, stir well for a couple of minutes and add the turmeric and chilli powder. Continue to sauté for a further five minutes
  • 1 tbsp of ginger paste
  • 1 tbsp of garlic paste
  • 1/2 tsp turmeric
  • 1 tsp red chilli powder
4
Add the blended tomatoes, salt, and malt vinegar. Stir well, reduce the heat, cover and allow to simmer for 15-20 minutes
  • 1 pinch of salt
  • 1 tbsp of malt vinegar
5
Add the diced chicken breasts, stir gently and allow to simmer for a further 10-15 minutes, or until the chicken is cooked. Check the seasoning and serve piping hot with some rice

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Chicken curry

 
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