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Chef Anna Haugh’s Wednesday night curry | Recipe | Curry recipes, Curry, Recipes
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telegraph.co.uk
Chef Anna Haugh’s Wednesday night curry
0 ratings
· 1hr 35min
· 2 servings
Inspired by her time at The Cinnamon Club in Westminster, this low-effort, high-yield curry is a dinner table winner
The Telegraph
246.8k followers
Ingredients
Meat
• 250 g Chicken thighs or breasts, skinless boneless
Produce
• 100 g Butternut squash
• 1 tsp Chilli, hot powder, or to taste
• 1 Coriander, leaves
• 3 1/2 Garlic clove
• 1 tsp Ginger, root
• 2 Onions
• 5 cm Thumb of root ginger
Canned Goods
• 2 tbsp Tomato puree
Condiments
• 1 Lime juice
Baking & Spices
• 2 Cardamom pods, green
• 2 tsp Paprika, sweet
• 1/2 tsp Paprika, hot
• 1 Red pepper
• 1 tbsp Sugar
Oils & Vinegars
• 3 tbsp Vegetable oil
Nuts & Seeds
• 1 tbsp Cumin seeds
Dairy
• 3 tbsp Greek-style yoghurt, thick
Other
• 1 x 400ml can coconut milk
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