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whatt u doing? C:
they say you're a legend? xD
Let's play together legend? :p
uwuu let's play together?
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Peel and finely chop the onions, drain and rinse the chickpeas and finely slice the green chillies.
Heat the oil in a saucepan over a medium heat and add the mustard seeds; once they’re crackling, add the asafoetida. Stir in the onions and fry until transparent and turning golden at the edges.
Chop and add the tinned tomatoes, then cook for another 5 minutes, before adding the ginger, garlic and green chilli pastes, the red chilli powder, dhana jeera, sugar (if using), and a pinch of sea salt. Keep stirring and cook for further 5 minutes.
Sir the chickpeas into the pan. Add 250ml water to make a thick sauce. Place the lid on the pan, lower the heat and simmer for 5 to 7 minutes.
Pick and finely chop the coriander, then sprinkle on top along with the garam masala and finely sliced green chillies, to serve.
Read more at http://www.jamieoliver.com/recipes/vegetables-recipes/chickpea-curry/#rwGfwfEIOgk5v8QI.99
2 medium onions
1 x 400 g tin chickpeas
1-2 fresh green chillies
2 tablespoons sunflower oil
1 teaspoon mustard seeds
½ teaspoon asafoetida
½ c 400 g tin of tomatoes
1 teaspoon red chilli powder
1 teaspoon turmeric
1 teaspoon dhana jeera powder
1-2 teaspoon sugar , optional
a few sprigs of fresh coriander
½ tesapoon garam masala
Read more at http://www.jamieoliver.com/recipes/vegetables-recipes/chickpea-curry/#rwGfwfEIOgk5v8QI.99
Ingredients
For the marinated chicken
500g/1lb 2oz chicken breasts, cut into bite-sized pieces
1 garlic clove, grated
75g/2½oz plain yoghurt
1 tbsp tikka spice powder
For the tikka masala sauce
1 chicken stock pot, made up with 100ml/3½fl oz boiling water
2 medium onions, sliced
2 garlic cloves, sliced
1 tsp grated fresh ginger
1½ tbsp tikka spice powder
1 x 400g tin chopped tomatoes
1 small bunch fresh coriander, chopped, plus extra for garnish
salt and freshly ground black pepper
3 tbsp plain yoghurt
To serve
300g/10½oz brown basmati rice, cooked according to packet instructions