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Kerala chicken curry

Chicken recipes

Kerala chicken curry

1 hour

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Sticky stir-fry noodles

20 minutes

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20 minutes

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30 minutes

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35 minutes

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1 hour 20 minutes

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1 hour 10 minutes

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Oven-roasted chicken bolognese with big-batch polenta

45 minutes

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55 minutes

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1 hour

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Chicken thigh

Easy chicken casserole

45 minutes

Cheat’s chicken breyani

Chicken recipes

Cheat’s chicken breyani

40 minutes

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Cheat’s chicken breyani

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

3 T ghee
1 T Woolworths vindaloo curry paste
2 T Woolworths breyani mix/spice
900 g free-range chicken portions
Woolworths curry leaves, a handful
3 x 250 g sachets Woolworths heat and eat coconut jasmine rice sachet
1 T fresh turmeric, grated
1 T garlic, crushed
1 T fresh ginger, grated
1 T chilli, crushed
saffron, a pinch
red onion, sliced, for serving
coriander, for serving

Method

1. Preheat the oven to 200°C. Melt 2 T ghee and stir in the curry paste. Pour over the chicken and toss to coat. Arrange in a baking dish with a few curry leaves and roast for 40 minutes, or until cooked through.
2. Heat the remaining ghee over a medium heat on a separate pan. Add the turmeric, garlic, ginger, chilli, breyani spice and saffron. Fry until fragrant. Add the rice and fry for 10 minutes.
3. Serve with the chicken, red onions and coriander. Pour over the chicken pan juices.

Find more curry recipes here.