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Nepalese Chicken Curry

I hope you enjoy this rich and sweet curry that is so simple to make.

Dry the chicken breasts and cut into 2 cm cubes (bite sized). Put the chicken in a bowl and sprinkle over a tablespoon of Suffolk Spice Company Nepalese mix. Stir round and ensure that the chicken is evenly coated. Cover the bowl in cling film and leave to marinade for at least 30 minutes.

When ready, over a medium heat, add the butter and oil to a large heavy bottomed pan that has a lid. Add the onions, stir around and then cover with the lid. Cook gently for 5 minutes, stirring occasionally until the onions are soft but not coloured. Add the chicken and stir well, coating all the mixture. Cover and leave to cook for 3 minutes. Stir in the coconut milk, stir and combine, add in the tomatoes and stir well. Bring to the boil and then turn down to a gentle simmer with the lid off for 45 minutes ensuring the chicken is cooked through. Stir occasionally allowing the sauce to thicken slightly. The recipe can be also cooked in a slow cooker after the cooking of the chicken stage. Long and slow is good!

Serve with my special saag aloo or pilau rice with flatbreads.


Variations - this recipe also works with big juicy prawns or diced butternut squash.


3 skinless chicken breasts,

2 onions finely sliced

1 tbs oil,

A knob of butter

1 tbs of Suffolk Spice Company Nepalese Mix

1 tin of chopped tomatoes (400g)

1 tin of coconut milk (400g)

Salt (Himalayan rock salt ideally) and freshly ground black pepper

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