Almond Chicken Curry With A Hint Of Methi / Fenugreek Leaves:

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Great British Chefs


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(1 kg) chicken breast, cup into small pieces for curry

2 medium onions, chopped finely

600 g natural yoghurt

114 g ground almonds

1 tsp of ginger paste

1 tsp of garlic paste

Ghee and cooking oil (try not to use olive as it’s got a pretty distinct flavour which doesn’t go with this dish)

3-4 cardamoms

1 stick of cinnamon

1/2 tsp of dried Methi/fenugreek leaves

1-2 Dried long red chillies

salt to taste

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