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Nazley's Creamy Coconut Masala chicken, served with savoury pulaw rice and steamed vegetables

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Creamy coconut masala chicken.
2 chicken fillets cut in cubes and washed.
Salt to taste.
1 baby onion.
1/4 tsp turmeric.
1 tsp tandoori masala.
1/2 tsp peri peri masala.
1 tsp chicken masala.
1 tsp Durban masala.
1/4 tsp white pepper.
1 Tblsp tomato sauce.
1 tsp sweet chili sauce.
1 tsp chili garlic sauce.
1 Tblsp tamarind sauce.
1 tsp mrs balls chutney.
1 small can coconut cream.
1/2 packet coconut powder (if you use this option, just add it to the chicken once done).
Marinate the chicken in the sauce.
Then in a pot melt 1 tsp butter. And fry off the onion.
Add the chicken and allow to cook threw till done. No water needed.
Lastly once done. Add the coconut cream, freshly chopped coriander and chillies.
One last boil and serve.
Savoury Pulaw rice.
1 onion finely sliced.
5 curry leaves.
1 tsp cumin seeds.
1 Tblsp butter.
1 tsp oil.
1 1/2 cups basmatic fragrant rice.
Salt to taste.
Hot water.
1 cup frozen peas.
Braise onion in oil and butter.
Add the curry leaves and cumin seeds.
Allow to braise for 6 minutes.
Then add the washed rice and salt.
Saute for 5 minutes. Then add hot water. Enough to cover.
Steam till done.
Lastly add the peas and cover again with the lid and switch the heat off.
After a few minutes remove. And serve.
Prepared, tried and tested by: Nazley Ally 

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