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Serves 4 Using Kenwood Slow Cooker or Curry Cooker
500g chicken breast - skinned and cut into strips20ml olive oil2 onions - approximately 350g sliced2 cloves of garlic - crushed1 teaspoon sugar200ml single cream100ml coconut cream - mixed with 100ml water1 bay leaf20g ground almonds40g cashew nuts2 teaspoons garam masala1 tablespoon lemon juice20g chopped fresh corianderSalt to taste
Spice mix3 teaspoons ground coriander3 teaspoons ground cumin½ teaspoon turmeric1 teaspoon chilli powder1 teaspoon paprika1 teaspoon saltA little warm water to mix
I found this recipe a few years ago and have been making it ever since. It is excellent, great taste and infinitely variable. What is interesting its, try as I might, never tastes the same twice. But is all the better for that. I tend to leave the cashews out, because it is good enough without. I also tend to use a 400ml can of coconut milk instead of cream because it is easier for me to get hold of in the US. But this makes a great curry
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