PAG's Chicken and Red Pepper Curry
OK, for this one you're going to need a blender/liquidiser as we start by making a paste. Ingredients are 2 red bell peppers (deseeded) and coarsely chopped, half a red onion chopped, about an inch of fresh ginger chopped, 5 or 6 garlic cloves crushed, 1 tsp ground coriander, 2 tsps ground cumin, .5 tsp turmeric, and .5 tsp ground chilli, plus a pinch of cayenne pepper, and finally about 70g of flaked almonds.
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Put all the ingredients into whatever you're going to use to make a paste.
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Blitz until you've got a reasonably smooth paste.
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In a large pan, fry the paste for 10 minutes in a little oil (I use Canola).
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This is about .75kg of chicken breast cut into pieces
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add the chicken to the paste and stir to thoroughly coat, cook for 10 minutes.
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Then add about 300ml of chicken stock to get a thick sauce, bring to the boil then simmer for 15 minutes.
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Finish it off with a good squeeze of lemon juice, and some chopped fresh coriander.
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You could use the paste for a vegetarian option, changing the chicken for sweet potato or cauliflower as an example.