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Origin of dish:  India
Preparation time: 0 minutes
Cooking time: 20 minutes
Ingredients (for 4 people) :

    For the bottom layer

    2 tbsps oil
    1 large onion, thinly sliced
    1 clove garlic, crushed
    1 thumb ginger, finely grated
    1 green chilli, finely diced
    3 tsps of your favourite curry paste
    3 large tomatoes, roughly chopped
    300g cooked chicken or turkey
    A few Nigella seeds
    Juice of 1/2 lemon
    Salt and Pepper

    For the rice layer

    1 pouch British Tilda Curry Rice
    Handful coriander, chopped
    Handful toasted flaked almonds

    For the topping

    1 red onion, finely sliced and fried until lightly browned
    Handful of roasted cashews
    Sprinkle of nigella seeds
    Sprinkle of mustard seeds


Pre-heat the oven to 200°c, 180°c fan, Gas Mark 6

Heat the oil in a large pan and add the garlic, ginger, onions and green chilli and fry gently until softened.

Add the tomatoes and curry paste and mix well. Fry for a few minutes

Add the chicken or turkey, squeeze over the lemon juice and stir in the nigellaseeds. Season well with salt and pepper.

Place in the base of an oven proof dish

Empty the contents of the Curry rice into a large bowl and mix with the coriander and almonds.

Layer over the turkey/chicken mix

Top with the fried onions, roasted cashews, nigella seeds and mustard seeds

Cover and cook in the oven for 20 minutes

Serve with naan breads, mango chutney and cranberry sauce
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: This recipe is by MasterChef winner Dhruv Baker.

User comments

another free recipe every day

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