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Chicken curry lemon recipe. 2 x tsp dried corriander leaf 150ml x water more if you require a more runny curry. Dont call the local takeaway impress friends and family by cooking this fragrant and creamy thai green chicken curry. Mix together all the marinade ingredients to give you a loose smooth paste.
Defrost the protein overnight in the fridge before cooking and either defrost the sauce in the microwave or fridge before warming through. Take on your takeaway and spice up suppertime with our favourite chicken. Double the quantities for the curry sauce and katsu chicken or tofu and freeze separately for up to two months.
From classic chicken tikka masala to thai green curry take a tour of global flavours with bbc foods top curry recipes. Add the chicken and cook for 5 minutes. Bring to the boil lower to a simmer and cook on a gentle heat uncovered for 25 30 mins or until rich and slightly reduced.
Add the chicken pieces and coat them in the paste. Katsu curry is a wonderful batch cook recipe. They are best left to marinate for around 30 minutes to 1 hour but.
Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water process until smooth and spoon into another small bowl. Alternatively crush the garlic to a paste with a knife or garlic press and finely grate the ginger. Serve with sali potato matchsticks 1 hr and 15 mins.
Add the tomatoes curry powder and ground ginger and cook for 3 4 minutes. Cook up a chicken curry packed with spices and a bit of sweetness from apricots and jaggery an unrefined cane sugar. If the pan gets dry add a splash of water and make sure the spices dont burn.
Its easy and quick to make 40 mins.
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