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Chicken curry pasta dish. Pour over the coconut milk stir cover and leave to simmer over a low heat for 15 20 minutes. For the curry powder heat a wide heavy based pan over a mediumhigh heat. Bring to the boil reduce the heat and simmer for 10 15 minutes until the sauce has thickened slightly dont worry if it looks split.
1 tbsp butter 1 tbsp olive oil 4 leeks white and green parts cleaned and diced 3 cloves garlic chopped 2 tbsp green curry paste. Heat the oil in a large saucepan over a medium heat. Cook up a chicken curry packed with spices and a bit of sweetness from apricots and jaggery an unrefined cane sugar.
Add the chicken and season with salt. Serve with sali potato matchsticks 1 hr and 15 mins. Stir in the coconut milk and simmer for 45 minutes.
Toss the chicken in lemon juice and the spices except the garam. Once hot add the basmati rice and cook for a few minutes. Add the chicken and brown.
Add coriander just before serving. Stir in the toasted coconut and fresh chillies and cook for 3 4 minutes until the curry thickens. Add the onions and cook stirring regularly for 10 minutes or until softened and browned.
Put the chicken in the pan and cook in the spice paste for 2 mins. Add the garlic and spices and cook stirring. Stir in the garam masala and season to taste.
When starting to brown add the coriander seeds. Return the chicken mince to the pan pour in the coconut milk and stir in the chopped tomatoes. From classic chicken tikka masala to thai green curry take a tour of global flavours with bbc foods top curry recipes.
Meanwhile halve and stone the apricots and leave them to one side. Add the sugar and lime juice stir well and garnish with the coriander.
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