Tried and tested nice 'n spicy curry Posted on 16 April 2009 Tags:Worcester – works well with chicken, meat or veg Recipe compliments of Tracy Wampach Fresh Ingredients: 1 chicken on the bone (cut into bite-sized pieces) 5 potatoes cut into 4 pieces 1 tin tomato and onion mix 1 onion – chopped Garlic – chopped A cup of red wine or old brown sherry Brown sugar – 3 tablespoons Worsterer Sauce – a big dash of this 3 cloves Garlic – chopped Coriander for garnish Fresh chillies if needed for extra HEAT Spices: – a teaspoon of each Coriander seeds Cardamin Nutmeg – grated Black pepper corns 4 Bay leaves Star-shaped aniseed Salt Yellow and Black Mustard Seeds Method: Place 4 heaped dessert spoons of curry powder in the pot and fry with a little cooking oil. Fry for about 5 minutes, till almost burning. Add chicken pieces and onion, stir as the chicken browns. Add spices, sugar, worcester sauce, garlic, red wine and tin tomato. Wait till it starts to bubble and add potatoes and a cup of boiled water. Turn stove down to low, put lid on and allow to simmer for 1 hour or longer till cooked. The curry will be thick and saucy. Now sit back with a cold glass of Chardonnay and bowl of Basmati rice and your curry, and enjoy! Photo courtesy of Morguefile.com. Related Posts Hong Kong – Moving Sushi marine conservation blog 30 November 2009 Hong Kong is an economically rich country (run by China) with not one single fisheries... read more Baked rice with oyster mushrooms 26 November 2009 You can make this easy, light and summery dish with any mushrooms and add chicken... read more Ray Chalpin solo walk from Cape Town to Beit Bridge – day 17 24 November 2009 The day was really spent playing online (bandwidth & power - two valuable commodities!) and... read more PREV ARTICLE NEXT ARTICLE
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