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  1. I am cooking for many years Indian food. This recipe I will try next. I wished you would be a bit more specific. Chicken whole cut into bits, this has the disadvantage that the bones crack and get into the dish or is it better to just use skinless chicken brest? Anyway thie recipe sounds terrific and is any way better than those who recommend
    this past and that paste or curry poweder. There is no curry powder,
    only for the British and the curry Wurst fans. Each curry has it’s own
    character and taste. Thanks a lot.

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