Chicken curry with a cashew-coconut sauce from Madhur Jaffrey's Ultimate Curry Bible by Madhur Jaffrey

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Notes about this recipe

  • Ro_ on February 08, 2021

    This was a perfectly nice curry, but somehow lacked depth of flavour, which was surprising given the chicken was cooked on the bone. I think maybe the shallots should be cooked longer and slower to really start to caramelise before continuing with the rest of the steps. Maybe more tomatoes, or some tomato puree too, and I'd consider cooking down the tomatoes first in the pan before adding the water.

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