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Roberta Pactricia Fischer
Indian curry madras with free-range chicken and potatoes
The curry madras is soft and fruity in taste. Krieltjes, tender chicken and crispy pieces of cashew nut fit perfectly.
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Ingredients
Directions
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Bring a generous pot of water to the boil. Meanwhile, clean the unpeeled potatoes, halve and add to the boiling water. Cook in 15 minutes until done.
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Drain and leave with the lid on the pan until use.
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Meanwhile, halve the large cauliflower florets. Heat the oil in a frying pan and fruit the curry paste 1 min.
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Add the cauliflower florets and cook for 1 min. Add the coconut milk and bring to the boil.
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With the lid on the pan, simmer for 5 minutes on medium heat.
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Meanwhile cut the chicken fillet into thin strips. Wash the peppers, halve in length and remove the seeds. Cut into half rings.
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Wash the tomatoes and cut into cubes. Add the chicken strips, peppers and tomato to the curry and simmer for another 10 minutes.
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Squeeze the lime and season the curry with the lime juice.
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Scoop the baby potatoes through the curry and spread over deep plates or bowls. Garnish with the cashew nuts.
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Nutrition
775Calories
Sodium18% DV440mg
Fat66% DV43g
Protein56% DV28g
Carbs21% DV63g
Fiber52% DV13g
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