Chicken Curry

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6 servings Cooking: 1 hr
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By Food24 November 03 2009
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Ingredients (13)

250.00 ml coconut
250.00 ml milk
8.00 chicken breast fillets
sea salt and freshly ground black pepper
oil
30.00 ml butter
2.00 onion — finely chopped
2.00 garlic — cloves, crushed
15.00 ml fresh ginger — peeled and finely chopped
2.00 green chilli — seeded and finely chopped
15.00 ml turmeric
15.00 ml curry powder — mild
curry leaves — dried
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Method:

Pour milk over the coconut in a pot and simmer for 2 minutes. Strain well in a sieve. Press all the liquid from the coconut to yield about 150 ml
(3/5 c) coconut milk. Season the chicken breasts with salt and pepper and fry in heated oil until browned on both sides. Remove from the pan and set aside. Heat the butter and sauté the onion, garlic, ginger and chillies until the onion is tender. Add the turmeric and curry powder and stir-fry for another minute. Add the chicken pieces, coconut milk and a few dried curry leaves. Reduce heat and simmer for about one hour or until the chicken is tender and done. Serves 6.



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