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06 December 2012,22:43 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Melt the ghee or butter in a large karahi, wok or deep pan, and sauce the leek with the ginger until softened.
  • Lower the heat and tip in the ground almonds, salt, pepper corns, chili, carrot, peas and chicken.
  • Fry for about 10 minutes or until the chicken is completely cooked, stirring constantly. Add the chopped fresh coriander.
  • Remove from the heat and leave to cool slightly. Transfer the mixture to a food processor or blender and process for about 2 minutes. Pour in the water and blend for a further 1 minute.
  • Pour the puree back into the pan and bring to the boil. Lower the heat and gradually stir in the cream.
  • Cook gently for a further 2-3 minutes, stir occasionally. Serve garnished with coriander.


  • 100 grams ghee or unsalted butter
  • 1 medium leek, chopped
  • 1 teaspoon shredded fresh root ginger
  • 100  gram ground almonds
  • 1 teaspoon salt
  • ½ teaspoon crushed black pepper corns
  • 1 fresh green chili, chopped
  • 1 medium carrot, sliced
  • 50 grams frozen peas
  • 150 grams cubed skinned chicken breast fillet
  • 1 tablespoon chopped fresh coriander, plus extra to garnish
  • 500 ml water
  • 300 ml single cream

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