It was very very easy and very very delicious. Instead of a "pinch" of cayenne pepper I added a teaspoon and a half because we like spicy things (next time I'll add two tsps of cayenne pepper). It marinated in the fridge for two nights instead of 4 hours because of a change of plan in our weekend. Also, I had used left over chicken that we had soaked in milk and vinegar (homemade buttermilk) a week before for another recipe. For that recipe we had only used half of the buttermilk-soaked chicken, so we froze the rest of the chicken (minus the buttermilk). Perhaps that helped too because the curry turned out so creamy and the chicken so tender. I usually soak chicken breast in buttermilk before I bake them as crispy strips, and they always turn out tender.
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It was very very easy and very very delicious. Instead of a "pinch" of cayenne pepper I added...