Grandmama's curry from Time to Eat: Delicious Meals for Busy Lives (page 158) by Nadiya Hussain

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

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on November 01, 2020

    I was in two minds whether to add this to my Favourites list or not, but finally decided in its favour. Things I loved: the overall cooking method of using a whole chicken, stripping the meat from the bones, and the combination of mange tout and baby corn as the veg, still deliciously crunchy. The consistency of the sauce, with the dessicated coconut, not too liquidy, was also great. Weirdly my least favourite thing about this curry was the most important element - the paste. I think the amount of salt stated is too much, I ended up having to thin out the sauce a lot with water because it was overwhelmingly salty. I also think that it lacked a bit of complexity of flavour - no fish sauce, shallot or herbs in the paste or curry. But it was still a decent paste, and overall I will use this curry method with some tweaks again.

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