Chicken Chettinad from Simple: Effortless Food, Big Flavours (page 231) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • veronicafrance on January 05, 2018

    This was pleasant enough, if not exceptional. Easy to make and a change from my usual chicken curries. Listen when she says skinless thighs; the chicken isn't browned, so if you leave the skin on it ends up flabby and unattractive.

  • Frenchfoodie on March 20, 2017

    This tasted strangely sweet, Mr F thought 'cakey', I wouldn't go that far but it was not great. Bit too much cinnamony too.

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