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Ingredientsolive oil4 chicken breasts, cubed 200g new potatoes, quartered 1 onion, peeled and chopped finely 4 garlic cloves, peeled and crushed 5 cm piece of fresh ginger, chopped finely 2 cardamom pods, seeds only 1/2 teaspoon cumin seeds 1 teaspoon ground coriander 1 green chilli,de-seeded and chopped finely (optional) 300ml chicken stock 300g plain yoghurt fresh coriander, chopped |
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MethodFry the chicken in the oil for about 4 minutes, until golden on the edges and white all over.Add the potatoes, onion, garlic, ginger, spices and chilli if using and fry for a further 4 minutes. Add the stock and bring to the boil and cover. Simmer for 15 minutes until the chicken is tender, the potatoes cooked through and the sauce thickened. Allow to cool a little and then stir through the yoghurt, scatter with coriander and serve with boiled rice. | |||||||||||||||||||||
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