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Warren K

Madras based Chicken Curry & Rice Wraps served on a bed of Sautéed Cabbage accompanied with a Curry Dipping Sauce


Madras based Chicken Curry & Rice Wraps served on a bed of Sautéed Cabbage accompanied with a Curry Dipping Sauce

Warren's Entree, Series 3, Come Dine with Me Australia.

Serves 5

Ingredients

Madras based Chicken Curry:

  • 500g of chicken breast
  • 4 tbsp of Madras curry paste
  • 1 ¼ cups of diced tomatoes (or a 400ml tin)
  • 400ml tin of coconut milk
  • 1 brown onion
  • 6-8 burrito wraps
  • 1 cup of basmati rice
  • 2 tbsp of olive oil
  • 1 cup water
  • Toothpicks

Sautéed Cabbage:

  • Cabbage Half
  • ½ tsp salt
  • 4 tbsp butter

Method

Madras based Chicken Curry:

  1. Heat oil in a moderate sized saucepan and add onion, cook for one minute until soft and add Madras curry paste and cook for a further minute stirring frequently.
  2. Add chicken pieces, stir and coat in the paste mixture then add tomatoes and coconut milk & salt.
  3. Simmer, covered for 45 minutes, stirring occasionally.
  4. Siphon off enough curry liquid to use for the dipping sauce, ensuring there is enough left for the reduction of the main curry and continue simmering for 15 minutes.

Sautéed Cabbage:

  1. Sauté the cabbage in butter for 3-4 minutes in a medium hot saucepan. Add salt to taste.
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