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Chicken And Yogurt Curry (With Chickpea Flour)
Ingredients
- 1 tub Mild Continental Yogurt, (Jalna)
- 1 x dessert spoon chickpea flour
- 1 x dessert spoon "PATAKS" Balti curry paste
- 1 x Onion
- 1 handf Coriander Chicken Fillets, (1 per person)
- 1 bn baby spinach
Directions
- Mix chickpea flour with yogurt by stirring with a fork till flour is mixed through really well. Yogurt should be creamy.
- Fry curry paste in a little vegetable oil for about 3 mins, then add in onion.
- Chop chicken fillets into bite size pcs and add in to paste and onion.
- Add in yogurt and spinach leaves and cook slowly for about 20-30 mins.
- Chicken will go tough if cooked too fast. Serve with rice and sprinkle coriander if desired it.
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