South East Indian curry with wild rice

Gary Keegan's key ingredient recipes from Heat 1 of MasterChef 2014

Ingredients


  • 3 cloves of garlic
  • 3 tsp ginger
  • 8 tomatoes deseeded and skinned
  • 50 ml cream
  • 1 breast of chicken
  • 2 onions
  • 2 chillis
  • 250 g wild rice
  • 250 ml stock or water
  • 250 ml water
  • 2 tsp cumin
  • 2 tsp coriander
  • 2 chilis deseeded
  • 5 green cardomon pods
  • 2 tsp turmeric
  • 6 cloves of garlic

Method

  1. Brown the chicken on the pan
  2. Deseed and peel the tomato
  3. Remove chicken and add garlic and ginger
  4. After 20 seconds add the deseeded tomato
  5. Add the dried chilli + turmeric
  6. Roast the cardomon pods cloves and in a pan
  7. grind in a pestle and mortar
  8. add to the pan and add 250ml water
  9. add 50ml of cream and continue to reduce
  10. cook for 30 minutes and put into a blender and then sieve
  11. ensure the chicken is cooked and then slice
  12. put the sauce over the chicken


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