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Export 23 ingredients for grocery delivery
Step 1
Make the tomato and mint sambal first: mix all the ingredients together, cover and leave to chill for an hour before serving.
Step 2
For the chicken curry: heat the oil in a frying pan and cook the onion and curry leaves until the onion is soft and golden brown. Stir in the garlic, ginger and spices and cook for a couple of minutes over a low heat.
Step 3
Increase the temperature and add the chicken and chillies, stirring well for a few minutes.
Step 4
Add the tomatoes, half the stock and cook for about 10 minutes before adding the tomato purée.
Step 5
Add the potatoes and the remaining stock; cover and simmer for a further 20 minutes. Remove the chillies and curry leaves, adjust the seasoning if necessary and sprinkle with the coriander before serving.
Step 6
Serve on a bed of rice with the tomato and mint sambal.
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