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Member recipe

Curry

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Servings

Serves 3

This is a mild to medium heat curry, but you can alter this with the amount of chilli's you put in. I find this recipe great for dinner parties and it's fairly easy to make.

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Ingredients

  • 3 skinless chicken breasts, diced.
  • Red chilli (the amount is entirely up to how spicy you want it)
  • 1/2 a bunch of fresh corriander, chopped.
  • 1 onion, diced.
  • 600ml double cream.
  • 1tbsp lemon juice.
  • 1/2 tbsp lime juice.
  • 2tsp hot chilli powder.
  • 1tsp ground turmeric.
  • 1tsp paprika.
  • 1 garlic clove, crushed.
  • egg fried/long grain rice (however much you need for the amount of people you're cooking it for).

Method

    1. Fry the chicken in a large saucepan until thoroughly cooked through.
    2. Add the diced onion and cook until soft.
    3. Add the corriander, red chilli, garlic, lemon juice and lime juice and stir continuously for 2 minutes.
    4. Add the cream and stir for 1-2 minutes, then turn down the heat to simmer for 10-15 minutes.
    5. Whilst simmering, add the hot chilli powder, ground turmeric and paprika.
    6. Cook the egg fried/long grain rice according to the packet instructions.
    7. Once the rice is ready and the curry is thickened, take off the heat and serve.

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