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Chicken Curry (serves 4)

1 lb (450 g) chicken
1 clove garlic crushed
1 medium onion, chopped
vegetable oil
a little water
¼ teaspoon black pepper
1 tablespoon curry powder
1 desertspoon cornflour
1 oz (25g) margarine

Dice the chicken. Fry the onion and garlic until brown.
Add the chicken and fry gently.
In a seperate pan melt the margarine and whisk in the cornflour.
Add in a little water while doing this to form a paste.
Add in water – up to half a pint and whisk in curry powder and pepper.
Add sauce to chicken and allow to boil to thicken and reduce sauce.
Reduce heat, cover and shimmer until cooked.
Add more water if required to prevent burning.

NOTE: This dish should be taken with boiled/fried rice or pasta instead of potato as it is high in potassium.

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