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Chicken katsu curry garam masala. Ingredients 1 cup sunrice basmati rice rinsed 800g chicken thigh fillet cut into 3 cm pieces 2 cups chicken stock 60g ghee or 3 tablespoons vegetable oil 1 brown onion finely chopped 14 tsp cardamom ground 2 tsp sweet paprika 14 tsp cinnamon ground 12 cup roasted salted cashews ground 1 cup tomato passata 300mls thickened cream 1 bunch coriander 1 lime wedges 12 small lemon juiced. Simmer uncovered for 15 minutes. Reduce heat to low add chicken and all the marinade.
1 tbsp butter 1 14 cup basmati rice 2 12 cups water 34 tsp kosher salt or 12 tsp table salt or to taste 1. Put the basmati rice in a lidded saucepan then cover. In a small saucepan melt the butter on medium heat.
Reduce the heat to low and get every recipe from more home comforts by james martin. Cover with a lid then set over a high heat and bring to a simmer. Serve over perfect basmati rice recipe follows with cilantro and lime wedges.
Preheat the grill to medium heat. Combine the passata and remaining cup stock and add to the wok.
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