Currytastic recipe

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  • Serves 4
  • 25 mins to prepare and 30 mins to cook
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Customer recipe by Richard Ball
Added 72 months ago

Mix all the dry spices and the salt in a small bowl.

Heat 1tbsp vegetable oil in a large frying pan and fry the diced chicken until browned and cooked through. Add the garlic and ginger to the pan and fry until softened. It is important to keep stirring the chicken at this point to avoid the garlic burning.

Sprinkle the brown sugar and spices over the chicken and stir so that all the chicken has an even covering of spice.

Add the red wine vinegar and tamarind water, using a little water if the pan is still very dry. When the liquid has reduced down, add the cream to the pan and simmer until reduced to a thick sauce.

Serve with boiled basmati rice.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 1tsp ground cumin
  • 1tsp coriander
  • 1tsp fennel
  • 1tsp black pepper
  • good pinch red chilli flakes
  • ½tsp ground cloves
  • ½tsp turmeric
  • 1tbsp vegetable oil
  • 500g (1lb) diced chicken
  • cloves garlic
  • 1 inch root ginger
  • 1tsp brown sugar
  • 1tbsp red wine vinegar
  • 1tbsp tamarind water [or paste], optional
  • 150ml (¼pt) double cream
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