Slow-Cooked Garlic Chicken Curry with Ginger, Red Pepper and Squash

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4 people
Meal course
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1 .
For the curry paste
4 whole
Garlic clove - peeled and roughly chopped
1 small
White onion - peeled and roughly chopped
4 whole
Green chilli - De-seeded and sliced
35 grams
Ginger - peeled and grated
2 tsp
Ground ginger
2 tsp
Ground coriander
2 tsp
Garam Masala
1 tsp
Ground cumin
1 pinch
Ground cinnamon
1 tbsp
Tomato Puree
2 tbsp
Olive oil
2 .
For the curry
2 tbsp
4 whole
Chicken leg
2 medium
White onion - peeled and roughly chopped
200 grams
Squash - Peeled and cut into 1.5cm cubes
1 1/2 medium
Red pepper - de-seeded and roughly chopped
1 Pint
Chicken stock
2 handful
Cashew nuts
1 handful
Fresh coriander
100 grams
Greek yoghurt
1 Twist
Salt and pepper
Slow-Cooked Garlic Chicken Curry with Ginger, Red Pepper and Squash
  1. Pre-heat the oven to 140’C
  2. Place the ingredients for your curry paste in a blender and whiz until you have a smooth paste.
  3. Heat the oil in a large saucepan or casserole dish to a medium temperature and fry the chicken until the skin has started to golden. Remove the chicken from the pan and set aside while you fry the onion over a low-medium heat for 10 minutes to soften. Add the pepper, celery and squash and cook for a further 5 minutes.
  4. Stir in the curry paste and cook for another 5 minutes, stirring regularly so as not to burn. Return the chicken to the pan and cover with the stock. Give the mixture a good stir and then cook in the oven for at least 2 hours, if not longer, until the sauce has thickened and the chicken is falling off the bone.
  5. When you are ready to serve, remove the chicken from the oven and stir in the yoghurt, nuts and coriander and season to taste. Serve with a plate of rice and and enjoy.

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