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Dal chicken with chilli paneer and naan
Fruit and vegetables
2 whole dried red
chillies
, torn or chopped, seeds removed
2 long green
chillies
, finely chopped
2
onions
, finely chopped
1 tbsp finely chopped fresh
curry leaves
5cm/2in piece fresh root
ginger
, peeled, finely chopped
6
garlic
cloves, finely chopped
2 tsp ground
coriander
1 x 200g tin
tomatoes
1 small bunch
fresh coriander
, roughly chopped, plus extra to serve
2 tbsp roughly chopped fresh
mint
leaves
4 long green
chillies
, finely sliced
8
garlic
cloves, finely diced
5cm/2in piece fresh root
ginger
, peeled and finely diced
1
red onion
, finely sliced
1 green
pepper
, finely sliced
1 long red
pepper
, finely sliced
3
spring onions
, trimmed, finely sliced
Tins, packets and jars
450g/1lb
plain flour
, plus extra for dusting
300ml/10½fl oz
chicken stock
250g/9oz
red lentils
, rinsed, then soaked in 250ml/9fl oz water for 15 minutes
1 tbsp
tamarind
paste
250ml/9fl oz
chicken stock
Cooking ingredients
2 tsp fast-action dried
yeast
1 tsp
baking powder
1 tsp
caster sugar
pinch
sea salt
4 tbsp
vegetable oil
1 tsp hot red
chilli powder
1 tsp ground
cumin
1 tsp
turmeric
1 tsp
salt
1 tbsp soft dark
brown sugar
vegetable oil
, for shallow frying
50g/2oz
pine nuts
50ml/2fl oz
white wine vinegar
75ml/2¾fl oz light
soy sauce
1 tbsp
cornflour
, mixed to a paste with 3 tbsp cold water
Dairy, eggs and chilled
1 free-range
egg
150g/5oz plain
yoghurt
150ml/5fl oz
milk
50g/2oz
butter
, melted
40g/2½oz
butter
450g/1lb
paneer
, cut into thin strips about 1cm/½in wide 3cm/1¼in long
Meat, fish and poultry
6 boneless, skinless
chicken thighs
, cut into chunks
Back to recipe
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