Chicken
This is a recipe my dad taught me when I was 15. It is adapted from Madhur Jaffrey’s Indian Cookery recipe collection. The peppers give the curry a natural sweetness, and the flavours between the ingredients of the curry paste are very well balanced. It is both delicious and healthy, and I enjoy cooking it often.
Ingredients 1kg chicken parts. Boneless and skinless thighs work best. 110g onions. Peeled and coaresly chopped.