Okie dokie here are some snaps of the curry in the making from tonight... sorry i'm not givin away the ingredients. Mostly because feelin to lazy.. Lets just say theres more spices than pictured.
One tip:
Try making the curry base separately and put the chicken and nuts + onions + peppers in another pan with some oil and caramelise them(add some sugar and salt) before joining them with the curry base.
This way they carry more flavour and have a crunchier texturte.
This is my tomato curry. I know how to make plenty of curries of different kinds(went to le cordon bleu). This is my Personal favorite. I cook it this way because Its super healthy and more hearty than a sautee. And really enjoy this specific flavor. And I don't use salt unless I'm baking, nobody should. There's plenty of natural salt in foods. ( unless your sweating a lot your electrolite levels may fall) But thanks for the input Balarama.
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