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Four Seasons Chicken Curry |
A warm, candy, sour and fragrant explosion of flavor on a plate. The longer you depart to infuse the tastier it gets! You wont serve a higher curry. Serve with rice or naan bread. Don't worry approximately the other complete spices, because the cooking will soften them. Enjoy as your tongue hits all the distinctive aggregate of flavors.
Ingredients :
- 3 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, sliced
- 1 (1 inch) piece sparkling ginger root, grated
- 1 (1 inch) piece stick cinnamon
- 3 bay leaves
- 1 tablespoon brown sugar
- 1 teaspoon coriander seeds
- 1 teaspoon fenugreek seeds
- 6 complete cloves
- 6 whole cardamom pods
- 1 teaspoon beaten pink pepper flakes
- 10 whole black peppercorns
- 2 kilos skinless, boneless chicken breast halves - diced
- three tablespoons curry powder
- 1 ½ cups water, or as needed
- 1 tablespoon lemon juice
- salt and pepper to taste
- ½ cup mild cream
Instructions :
Prep : 15M | Cook : | Ready in : 1H5M |
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Notes :
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