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Chicken coconut curry hairy bikers. Cooked with butter cashew nut butter tangy passata and plenty of spices this chicken curry is rich indulgent and ready in less than an hour 45 mins easy. Preheat the oven to 220c200c fangas 7. From classic chicken tikka masala to thai green curry take a tour of global flavours with bbc foods top curry recipes.
Mix together the marinade ingredients in a small ovenproof dish ideally cast iron or a small roasting tin. Add the garam masala and fry for 1 min more. Brown the chicken in batches setting aside once golden.
Add the chicken pieces and mix together until well coated then cover the bowl and chill for 1 hr or overnight in the fridge. Add the grilled chicken and cook for a further 4 5 minutes until the sauce has thickened slightly and the chicken is cooked through. Fry the garlic chilli and ginger in the other 1 tbsp oil for 1 min.
Whisk in the chilled butter a little at a time then add the. Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Add the garam masala garlic ginger and passata.
Baste the chicken breasts with the butter and a little lemon juice. Take on your takeaway and spice up suppertime with our favourite chicken. Mix all of the marinade ingredients together in a large mixing bowl with 1 tsp salt.
Add the onion garlic green chilli ginger and some seasoning. Meanwhile for the sauce heat the butter in a frying pan over a medium heat and fry the onion for 4 5 minutes or. When the sauce is gently bubbling cook for 10 mins until the chicken is just cooked through and sauce thickened.
In a large heavy saucepan heat the oil. Heat the butter in a large pan and fry the onion over a medium heat for 5 mins until soft.
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