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Mild chicken curry
Fruit and vegetables
2
onions
, finely chopped
1½ tbsp ground
coriander
handful fresh flatleaf
parsley
, chopped
½
cucumber
, peeled and diced
2
tomatoes
, skinned, stalk removed and finely diced
2
shallots
, sliced and fried in oil until brown and crisp, then drained on kitchen paper
Tins, packets and jars
1 heaped tbsp
plain flour
500ml/18fl oz hot
chicken stock
(or water)
steamed or boiled
basmati rice
3 tbsp
mango chutney
Cooking ingredients
1 tbsp green
cardamom
pods, husks cracked
1½
cinnamon
sticks
½ tsp
cloves
1 tsp
cumin
seeds
1 tsp
coriander seeds
4 tbsp
vegetable oil
4 green
cardamom
pods
2
bay leaf
1 tsp ground
turmeric
2–3 tbsp mild
curry powder
a big pinch
saffron
strands
2 tsp
garam masala
(see above)
a big pinch
sea salt
Dairy, eggs and chilled
3 tbsp plain
yoghurt
4 tbsp plain
yoghurt
Meat, fish and poultry
8
chicken thighs
, boneless, skin removed
Other
8 poppadoms
Back to recipe
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