Cherry bomb & chicken curry - frisky, fruity and fab!
Jenny Eatwell's Rhubarb & Ginger
Jenny Eatwell's Rhubarb & Ginger
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 2 tbsp rapeseed oil
  • 20 g salted butter
  • 1 courgette, cut into bite sized chunks
  • 3 boneless, skinless chicken breasts, sliced
  • sea salt
  • ground black pepper
  • 2 red onions, diced small
  • 2 garlic cloves, chopped
  • 0.5 tsp ground cinnamon
  • 3 heaped tsp of medium curry powder
  • 1 heaped tsp of Tikka curry powder
  • 1 tsp paprika
  • a pinch of red chilli flakes
  • 400 ml hot water
  • 2 tbsp tamarind sauce (I used East End brand)
  • 1 heaped tbsp creamed coconut
  • 10-12 tiny cherry tomatoes, pierced at the stalk end with a sharp knife
  • 1 tbsp fresh coriander, chopped (keep some back for garnish)
  • Cooked, hot, Basmati rice to serve.

Instructions

Comments

Log in or Register to write a comment.