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Member recipe

Dales Eastern Curry

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Serves 4

Eastern Curry

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  • 800g Chicken breasts or drumstcks and thighs
  • 50mm Fresh ginger cut into thin strips
  • 2 stalks of lemon grass crushed
  • 3 large garlic cloves finely chopped
  • 150g small button mushrooms
  • 2 teaspoons of turmeric pwder
  • 3 teaspoons of madras curry powder (more if you like it hot)
  • 3 tablespoons of dark soy sauce
  • 3 medium onions sliced into rings
  • 4 tablespoons of vegetable oil
  • 400 ml of water
  • corn flour for thickening the sauce
  • black pepper
  • Corriander (roughly chopped)


    1. In a large casserole dish add the vegetable oil and lightly fry the chicken for about 5 minutes until slightly coloured.
    2. Then add all the other ingrediants to the pan except the water and the cornflour and fry for a further 2 to 3 minutes.
    3. Add the water to the pan, cover with a tight fitting lid and put into the oven for 30 minutes at 190C.
    4. After 30 minutes remove the casserole from the oven and place on the hob. Add the cornflour to thicken the sauce and a little more water if required. Cook out the cornflour for about 1 minute, remove the lemon grass stalks and then serve on a bed of boiled white rice sprinkling the chopped coriander on the top.
    5. For those that like a a bit more salt sprinkle with a little light soy sauce to taste.

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21st Mar, 2012
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