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1 hr 30 mins
This makes for a really good authentic curry: beware this isn't the kind of dish you make when you are out of time. everything needs to be fried really well and thoroughly to get the flavours of the spices out. cook for as long as possible! I like to use a baby chicken cut into 'curry size' pieces (ask your butcher!), otherwise just use the pieces you like best making sure they are bite size!
Units: US | Metric
Serving Size: 1 (382 g)
Servings Per Recipe: 3