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Creamy Chicken Curry

Recipe for 4




  1. Preheat oven to 150°C.
  2. Mix together the sieved flour, Madras curry powder, sea salt and 3 colour pepper. Coat the chicken breasts with this mixture, shaking off any left over. Leave for about 30 minutes in a fridge. Heat the sunflower oil in a heavy casserole and fry the chicken breasts on both sides until golden brown. Remove and keep warm in the oven. 
  3. In the same oil, sauté the onions, cumin seeds, fennel seeds and bay leaf until the onion is clear and soft. Add the chopped tomatoes. Add the Madras curry powder, turmeric, garlic and chillies. Cook until a thick sauce is formed. Return the chicken and simmer for 25 minutes or until chicken is cooked through. Take it off the boil, cool for 2 minutes, then add the yoghurt and heat gently - do not boil.
  4. Just before serving, sprinkle over the garam masala and coriander leaves.


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