Lily Nana's pickle chicken curry from Flavour Kitchen: Vibrant Recipes with Creative Twists (page 73) by Crystelle Pereira

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Notes about this recipe

  • Eat Your Books

    Can substitute firm tofu for chicken thighs.

  • Beth891 on February 03, 2025

    I made a few changes - no chilli as my son's still getting used to spice (I added some mild curry powder instead) and I used leftover roast chicken so added it and some frozen peas right at the end when it says to take the lid off (so about 8 mins before it was finished cooking). I followed the recipe otherwise but I did find I needed to add quite a bit of water, otherwise it was way too dry and the sweet potato was taking ages to cook. It was really tasty though and I'd make it again. I think it would have been really good spicy but it was still really nice as a mild sweet and sour curry.

  • anya_sf on August 16, 2023

    Sweet, sour, spicy, and tangy, my family really liked this over rice with green beans on the side; there were no leftovers.

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