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Achari Chicken with Tomato Chutney

The Hindi word 'achar' translates as 'pickle', and traditionally this is a curry cooked with the spices left over after making a pickle. Pickles are often flavoured with whole seeds including mustard, fennel, cumin and nigella and it’s these that give the curry its interesting texture and nutty flavour.

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30 mins

45 mins

3/5

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In stock
£3.25

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The Hindi word 'achar' translates as 'pickle', and traditionally this is a curry cooked with the spices left over after making a pickle. Pickles are often flavoured with whole seeds including mustard, fennel, cumin and nigella and it’s these that give the curry its interesting texture and nutty flavour.

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Recipe

30 mins

45 mins

3/5

Serves

4

Effort

Medium Effort

Main Ingredient

Chicken

Dietary

Vegetarian

Veggie Friendly

Vegan

Vegan

Gluten Free

Gluten Free

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Tangy

Origin

Popular Style

Indian

Country

India

  • Chutney Spices: cumin, ginger, garlic, nigella, chilli, green cardamon, coriander, black cardamon, black pepper, cinnamon, cloves, mace, bay, nutmeg
  • Achari Ground Spices: turmeric, cumin, coriander, Kashmiri chilli
  • Achari Seeds: fenugreek, brown MUSTARD, fennel, cumin, nigella

May contain CELERY and SESAME. Allergens are listed in CAPITALS

  • 500g diced chicken (thighs are best) or use 1 medium cauliflower broken into large florets for a veg version
  • 4 tomatoes
  • 1 large onion
  • 3 cloves of garlic
  • Fresh ginger
  • 75g natural yogurt (full fat is best) or dairy-free alternative
  • 2 tbsp sugar
  • 2 tbsp vinegar (white wine or cider vinegar is best)
  • Rice to serve
  • Large lidded pan
  • Medium saucepan
  • Blender
  • Small saucepan

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