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Chicken curry with chicken fillet. First fry the onions in some oil or oil butter or ghee. Cook stirring for a minute or 2 and then add the curry paste. Add coriander just before serving.
Once the chicken has been baking for about 5 min add the curry paste and stir it around. Fry the processed onions in olive oil for 15 mins brown the chicken and mushrooms for 10 mins add the curry ingredients to the onions add the. Put the ginger garlic cumin coriander and chilli into a food processor and blend to a paste.
Add the chicken pieces and keep turning over heat for 2 minutes before adding the coconut milk stock ie. Cut the chicken breasts in pieces and bake along with the onion. Add chicken and cook stirring occasionally until chicken is cooked through 6 to 8 minutes.
Once the chicken is evenly coated with the curry paste poor in the coconut milk. Add the chicken pieces and keep turning over heat for 2 minutes before adding the coconut milk stock or rather water and stock. Add coconut milk and water and bring to a simmer.
Cook to evaporate the sauce until thick. For the curry heat the oil in a large pan and add the curry leaves onion garlic and ginger. Add the almond meal and water then blend again and set aside.
Served best with some rice. Cook for 510 minutes until the onions are soft and lightly browned. Saute the chicken in 1 tbsp oil until golden brown all over.
Stir in lime juice and garnish with mint and coriander. Add the chicken and brown. Put the pan back on the heat no need to clean it out and caramelize the onions garlic and chilli.
Toss the chicken in lemon juice and the spices except the garam. The water plus stock concentrate or cube and fish sauce then the frozen peas and soya beans. Stir in the garam masala and season to taste.
Let it simmer for another 15 min without the lid on to let the sauce thicken. Take from the pan and put on a plate.
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