I normally double this recipe and because of the long prep time I buy frozen garlic, ginger & chilli as it cuts down a hell of a lot of prep time. I also only use 400ml(800 when doubled) of stock (always chicken) as it's quite watery if you use the full amount. I also use olive oil and I don't use the full amount, I just add it as needed, if the onion/spices sticks I add a little more oil. I use a medium curry powder and use 1/2tsp (1 if doubling) of hot chilli powder instead of 1/2 tbsp of normal chilli powder. If you like your curry mild you may want add 1/2 tsp (1tsp if doubled) of normal chilli powder but I think this curry has just the right amount of kick. I have made this with chicken, king prawns and I have made a vegetarian one for a friend (using vegetable stock)
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I normally double this recipe and because of the long prep time I buy frozen garlic, ginger &...