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1/1 Photo of Chicken With Spices and Soy Sauce
This is an amazing recipe. I adore the flavours. I usually use the left over stock to boil the rice in, and have halved the chilies, but you can add more if you like. It's from the "Best-Ever Curry Cookbook" by Mridula Baljekar, but I wouldn't class it as a curry! Try it. You're not likely to be sorry!
Units: US | Metric
Serving Size: 1 (762 g)
Servings Per Recipe: 4