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Chicken Curry


  • For the curry

  • For the rice

  • To serve


  • For the curry:

  • 1.

    In a blender place the chillies, coriander, turmeric, garlic, ginger, cinnamon, 2tbls olive oil, 2tbsp cold water and a couple of pinches of salt.

  • 2.

    Blitz to make a coarse paste.

  • 3.

    In a large wok heat the remaining oil and over a medium heat fry the onions with the curry leaves for approx 3 minutes.

  • 4.

    Once the onions are softened, add the paste and cook for a further minute.

  • 5.

    Place the chicken in the sauce, mix well and fry for 5 minutes.

  • 6.

    Add in the cream and coconut milk and crumble in the stock cube.

  • 7.

    Cook on a medium heat for a further 8 minutes until the sauce starts to thicken and the chicken is cooked through.

  • 8.

    Stir through the coriander.

  • For the rice:

  • 1.

    Place the rice in a sieve and wash for 5 to 5 minutes.

  • 2.

    Let the rice dry in the sun or in a low oven.

  • 3.

    Bring the water to the boil and add some salt.

  • 4.

    Add the rice and stir then lower the temperature to a medium heat.

  • 5.

    Stir continuously until all of the water has absorbed.

  • To serve:

  • 1.

    Serve the curry with the rice and naan bread

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» Top Wine Matches For This Recipe

Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Chicken Curry.


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