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    Chicken Curry 2

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    Chicken Curry 2

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4 - 6


    • 2 tbsp vegetable oil
    • 2 onions, chopped
    • 1 garlic clove, crushed (optional)
    • 15g medium curry powder (more if you prefer)
    • 4-6 chicken breast fillets, diced
    • Salt
    • Freshly ground black pepper
    • 400g can evaporated milk


    1. In a large frying pan over a medium heat, heat the oil then cook the onions and garlic, if using, for a few minutes, allowing them to colour slightly. Add the curry powder and continue to cook for a few minutes.
    2. Season the diced chicken breast with salt and pepper and add to the curried onions. Turn in the pan until completely sealed on all sides.
    3. Add the evaporated milk and bring to a simmer. Cook for 15-20 minutes, stirring occasionally to prevent it sticking. Check the seasoning and your curry is ready. Serve with boiled rice, naan bread and mango chutney.

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