Member recipe
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JALFREZI/KORMA CHICKEN CURRY

By carlosti (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 1 HOUR OR OVERNIGHT IN FRIDGE
  • Easy
  • Serves 2
EASY DELICIOUS CURRY
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Ingredients

  • 2 TBSP PATAKS JALFREZI PASTE
  • 1 TBSP PATAKS KORMA SPICE PASTE
  • 3 CHICKEN THIGHS SKINNED & BONED
  • 1 SMALL RED ONION
  • 1 GREEN PEPPER
  • 6/8 CARDAMOM PODS
  • 1/2 TIN CHOPPED TOMATOES
  • 1 PATAKS CREAMED COCONUT SACHET

SERVE WITH

  • 2 TBSP PATAKS JALFREZI PASTE
  • 1 TBSP PATAKS KORMA SPICE PASTE
  • 3 CHICKEN THIGHS SKINNED & BONED
  • 1 SMALL RED ONION
  • 1 GREEN PEPPER
  • 6/8 CARDAMOM PODS
  • 1/2 TIN CHOPPED TOMATOES
  • 1 PATAKS CREAMED COCONUT SACHET
  • BASMATI RICE
  • RAITA
  • NAN BREADS

Method

  • STEP 1
    COAT THE CHICKEN THIGHS WITH JALFREZI PASTE COVER AND PLACE IN FRIDGE FOR 1 HOUR OR OVERNIGHT IF TIME ALLOWS
  • STEP 2
    FINELY CHOP ONION AND CHOP PEPPER IN TO 1/2" PIECES
  • STEP 3
    OVER MEDIUM HEAT USING A PAN OR WOK SPRAY LIGHT OIL ADD ONION, PEPPER & CARDAMOM PODS COOK GENTLY UNTIL JUST GOING SOFT 5/10 MINS
  • STEP 4
    ADD CHOPPED TOMATOES AND CREAMED COCONUT TO VEG UNTIL COCONUT HAS BLENDED THEN ADD THE CHICKEN UNTIL SIMMERING
  • STEP 5
    TRANSFER INGREDIENTS TO A SLOW COOKER COOK ON LOW FOR 2/3 HOURS (IF LOOKING TOO DRY ADD 1TBSPN OF WATER)
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