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Chicken cubes              –     180 gms

Coconut milk                –     300 ml

Curry powder               –     25 gms

Turmeric powder         –   25 gms

Baby carrot                   –     75 gms

Green peas                    –     50 gms

Onion red                       –     100 gms

Tomato chopped         –     50 gms

Saffron colure               –     2 ml

Coriander                       –     20 gms

Saffron rice                    –     100 gms

Mango chutney            –    30 gms

Salt                                    –     to taste

 

Preparation

  • Marinate the chicken cubes in a mixture of curry powder and turmeric powder for 20 – 30 minutes. Then cook the chicken in a hot plate for 5 minutes.
  • Sauté the chopped red onion until brown in colour. To this add the chopped tomatoes, curry powder and turmeric powder and cook for 2 minutes. Then add the coconut milk.
  • Mix the cooked chicken cubes and curry sauce. Add to the pot baby carrots and green peas and cook until the carrots are soft and tender.
  • Remove from heat and garnish with chopped coriander. Serve with saffron rice and mango chutney.
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