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Madras Chicken Curry: Submitted by: Ken Johnson | Date Added: 18 Aug 2011
Listed in: Main Courses

1 large chicken breast
1 medium sized onion chopped
1 crushed garlic clove
1 tablespoon of olive oil, or groundnut oil
1 teaspoon of cumin
1 teaspoon of turmeric
2 tomatoes, peeled and chopped
2 tablespoons of dessicated coconut
1 tablespoon of ground coriander
1-2 teaspoons of mild curry powder (according to taste)
300mls of chicken stock.

Cooking Instructions

Add the diced chicken and half of the olive oil to the Actifry.

Cook for 5 minutes.

Add the chopped onion and crushed garlic to the chicken and continue to cook for a further 5 minutes.

Mix the spices and coconut with the remaining olive oil and add to the chicken mixture.

Allow to cook for 10 minutes

Add the tomatoes, chicken stock and cook for a further 5 - 10 minutes.

Add additional boiling water if the curry is too thick.

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Visitor Comments (2):

Made this earlier. Wow never expected it to be so good. As previous comment a bit more spice/chilli next time as I like mine with a bit of kick. Only had actifry a week and im experimenting already. Left by: AJ (6 Jan 2014)

made this dish for my family on thursday and they all enjoyed it but i had to add extra spices to make it a bit more spicy will be deffinately making it again Left by: Helen (23 Jun 2012)


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