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Easy chicken curry recipes taste. Add the tamarind paste and 200ml of water and cook for 15 20 minutes until the chicken is cooked through and the liquid. Preheat oven to 200cfan 180c. Remove the chicken from the pan and set aside on a plate.
Arrange in a single layer and roast for 30 minutes until golden and crisp. Add the chicken and cook for two to three minutes until lightly browned. Once hot fry the chicken until golden brown on all sides.
If required add another drop of oil and over a medium high heat fry the paste for 6 minutes until aromatic stirring regularly. Remove with a slotted spoon and transfer to a plate lined with kitchen paper. Cook over a gentle heat for 10 minutes until the sauce has reduced a little and the chicken is thoroughly cooked through.
While the chicken is bubbling away get the rice on. Toss the cauliflower with the oil and curry powder on a roasting tray. Slice the chicken and serve with the cooked sticky rice spring onions and a generous amount of curry sauce.
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