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Chicken, potato and chickpea curry with basmati rice
Fruit and vegetables
2cm/1in fresh root
ginger
, finely chopped
5
garlic
cloves, finely chopped
1 large
onion
, finely sliced
4
garlic
cloves, finely chopped
5cm/2in fresh root
ginger
, finely chopped
handful
fresh coriander
, finely chopped
Tins, packets and jars
400g/14¼oz
basmati rice
, washed and soaked in cold water for at least 30 minutes
200ml/7¼fl oz
coconut milk
200ml/7¼fl oz
chicken stock
1 x 400g/14¼oz can
chopped tomatoes
1 x 400g/14¼oz can
chickpeas
, drained and rinsed
Cooking ingredients
2 tbsp
vegetable oil
, plus extra for frying the chicken
2 tbsp
vegetable oil
2 tbsp mild Madras
curry powder
Meat, fish and poultry
4
chicken breasts
, chopped into 2cm/1in pieces
Other
600ml/1 pint 1½fl oz water
2 large potatoes, peeled and roughly chopped into large chunks
Back to recipe
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