Pretty authentic
I’d murder that
1 Like
That’s noble.
Would you always server the chicken and curry separate to the rice?
I’m not sure what you mean, the rice is on the plate there?
I usually see it served in layers. Rice underneath chicken and curry on top. You seem to have served it side by side
I see, no thought behind that, I hadn’t made that kind of curry in many years, I usually go for Indian, Thai or Japanese style, I suppose the chips altered my thinking on presentation
Did you make the curry from scratch?
I used a sharwoods curry powder and mango chutney, but pretty much from scratch
1 Like
I’d always serve rice to the side. It’s a sign of intelligence apparently. The lower your IQ the more you’ll mix your rice and curry… So goes an old Asian proverb.
3 Likes
Sign of hunger
How do you get that colour sauce? It looks lovely. I always make a tomato based sauce and it’s (obviously) always a bit orangey/red.
I don’t know, the curry powder, chicken stock, tomato purée and mango chutney are what give it the colour and consistency I suppose, it was very glossy
1 Like
I’ll have to throw in the mango chutney next time. It seems to be the difference.
The green stuff is out of this world too.
1 Like
It looks like you incinerated it.
I do d the chorizo on the pan, the eggs were perfect, still a bit soft
No clue wtf that is but I’d ate it
An unreal vegan chilli for tea tonight… Sweet potato, lots of herbs and spices and kidney beans
1 Like