Creamy chicken curry recipe
Creamy Chicken Curry recipe
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|4 tbsp||grapeseed oil|
|2 ½||cm piece of cinnamon bark|
|3||whole star anise|
|8||dried curry leaves, crumbled|
|1 large||onion, chopped|
|4 clove(s)||garlic, crushed|
|2 ½||cm piece of fresh root ginger, finely chopped/grated|
|4 tbsp||medium curry paste, see database|
|1 tsp||five spice powder|
|4||skinless/boneless chicken breasts, cut into bitesize pieces|
|400 ml||can of chopped tomatoes|
|75 ml||coconut milk|
|60 g||creamed coconut|
|3 tbsp||fresh coriander leaves, chopped|
Heat oil in a large heavy-based saucepan. Add whole cloves, cardamom, cinnamon bark, star anise and curry leaves and fry over a low heat, stirring occasionally, for 5 minutes.
Add onion, garlic and ginger and fry over a medium heat, stirring frequently, for 5-10 minutes or until onions are lightly golden.
Add curry paste, turmeric and five spice powder and fry for 3 minutes, stirring.
Add chicken and fry, stirring, until chicken is sealed.
Reduce heat to low and add tomatoes, creamed coconut, coconut milk and salt, mix well.
Cook over a low heat, stirring occasionally, for about 20 minutes or until chicken is cooked through. Whilst cooking pick out whole cloves, cardamoms, cinnamon bark and star anise and discard.
Once chicken is cooked, stir in coriander leaves and serve with boiled rice.
ca. 15 min
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