Chicken Curry on Sour Cream Crust

Ready in 1h

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1 ts Grated fresh ginger
1 ts Ground cumin
; e.g. breast or
Salt and ground black pepper
1 Onion; peeled
; thigh meat
3 Garlic; crushed
1 Lemon; Zest of
3/4 ts Chilli powder
1 1/2 ts Ground coriander
1/2 cn Plum tomatoes
1 tb Flour
1/2 c Coconut cream
1 ts Turmeric
500 g Boneless; skinless chicken,

Original recipe makes 4 servings



MMMMM-----------------------FOR THE CRUST---------------------------- 125 g Bitter 315 g Sour cream 1 Egg 185 g Self-raising flour 1 tb Fresh parsley 1 ts Curry powder; optional Dice the chicken into bite-size pieces. Place the oil into a saute pan. Add the onion, garlic and ginger and cook slightly. Add the spices and cook for 1 minute. Add the chicken and cook for a couple of minutes, then add the flour and stir well. Add the tomatoes, coconut cream, lemon zest and seasoning. Simmer until the chicken is cooked and a rich, creamy sauce is achieved. For the Crust: Place the butter, sour cream and egg into a bowl and mix to combine. Stir in the flour, parsley and curry powder to form a soft dough. Press the dough into a lightly greased earthenware dish, working it well up the sides, to a thickness of 12mm (1/2"). Spoon in the filling, cover with foil and bake at 180 C for 35 minutes. Uncover and bake for a further 10 minutes, or until golden brown and crusty.

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