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Jul 12

Recipe of the Month (July 2017) – Golden chicken curry

Ingredients:

  • 3Tbsp (45 ml) Flora Gold
  • 1kg chicken breast fillet, sliced into strips
  • 1Tbsp (15 ml) fresh ginger, grated
  • 1Tbsp (15 ml) crushed garlic
  • 2tsp (10 ml) Robertsons Coriander
  • 2tsp (10 ml) Robertsons Cumin
  • 1tsp (5 ml) garam masala
  • 1/4tsp chilli powder
  • 1cup tomato puree
  • 1/3cup plain yoghurt
  • 1/2cup thick cream
  • 1/4cup flaked almonds, toasted, to serve
  • Coriander leaves to serve

Method:

  1. Heat a little Flora Gold in a large pan and cook the chicken in batches until browned.
  2. When brown, remove from heat and place chicken on a plate.
  3. Reduce heat to medium and add any remaining Flora Gold. Add ginger and garlic and cook for 1 minute. Add coriander, cumin, garam masala and chilli powder. Cook for 30 seconds. Add tomato puree, 125 ml water and a pinch of salt and simmer for 10 minutes.
  4. Return chicken to saucepan with yoghurt and cream. Simmer for a further 10 minutes or until chicken is cooked. Ladle into bowls, sprinkle with almonds and coriander. Serve with roti.
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