Add the turmeric, curry powder, and flour along with the chicken, and then stir to coat the meat. Step three - Cook for a further two minutes, to get rid of the flavour of the flour and bring out the aroma of the spices. Step four - Add a little stock, and stir until you have a smooth paste. Add the rest of the stock slowly.. Instructions. Heat oil in saucepan. Add onion and salt and fry over medium heat until soft - around 10 minutes. Add spices and stir for around 2 minutes until the fragrance starts filling the kitchen. Stir in the tomatoes and mix well, scraping up any bits that may be stuck on the bottom of the pan.

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Instructions. Place the chicken pieces in a large skillet and heat over medium heat. 2 ½ cups cooked chicken, in bite-size pieces. Sprinkle with the curry powder and salt, and saute until all are combined and chicken is warmed up. 2 ½ teaspoons curry powder, ½ teaspoon salt. Add rice, green beans, and coconut milk.. Cover the dish with aluminum foil or an oven-safe lid. Reheat for 25-30 minutes, or until heated through. Microwave: Place the thawed curry in a microwave-safe dish. Cover the dish with a microwave-safe lid or vented plastic wrap. Reheat on medium power for 3-4 minutes, stirring halfway through to ensure even heating.