A change from buttered chicken!

This is another Rick Stein recipe from his India book. We adapted the recipe to chicken breasts as that’s what Sainsbury’s had (there’s not enough of us in at the moment to do a big Tesco shop!) Luckily we’ve gradually accumulated all the other little things!

The book highlights that the black cardamon pods added at the end are essential to the flavour of this dish. Although I’m not going to lie, I didn’t pay much attention to the cooking of this one! But it only took an hour or so and tasted very authentic. The only thing I was unsure of was the texture of the coconut as it was quite a prominent element on the plate.

It was really filling and a lot more simple than all the marinades required for the buttered chicken recipe. Although I am very lucky that our housemate takes the reins on our curries so it’s just a matter of clearing up!

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