Store cupboard curry. An easy vegetarian curry that can be cooked in one pan with a rich and creamy sauce - serve with simple, homemade flatbreads. Low on cash but still want to whip up a mouthwatering meal? Store cupboards are an Aladdin's cave of fantastic ingredients that can be transformed into tasty dishes with just a little.
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An easy vegetarian curry that can be cooked in one pan with a rich and creamy sauce - serve with simple, homemade flatbreads. Low on cash but still want to whip up a mouthwatering meal? Store cupboards are an Aladdin's cave of fantastic ingredients that can be transformed into tasty dishes with just a little.
Alright, don't linger, let's task this store cupboard curry menu with 12 substances which are absolutely easy to have, and we have to process them at the very least through 3 ways. You should expend a while on this, so the resulting food could be perfect.
Ingredients requirements - Store cupboard curry:
- Prepare 4-5 of chicken thighs or whatever you've got, washed and chopped.
- Provide Medium onion, chopped.
- Give for Rice to serve.
- Provide - Veg oil.
- You need Tin chopped tomatoes.
- You need 150 ml - Cream or yoghurt, I used long life cream,.
- Require - Salt for the rice.
- Give spices to taste, grind them up if not already :.
- You need of garam masala.
- Prepare turmeric.
- Provide - cumin.
- Prepare - coriander seeds.
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Store cupboard curry instructions:
- Sweat onions down in some oil. Add garam masala and then the other spices. Mix well and cook for about 3-4 mins. Then add the chicken.
- When chicken turns white, add chopped tomatoes. Stir and simmer on low for about 45 mins. Meanwhile cook the rice in salted water, drain well and keep warm while curry finishes.
- After about 45 mins, add cream. Stir and cook for another 2-3 mins. Serve 😀.
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