Baked Chicken Curry

This is another one of our favourites which freezes very well. It never lasts too long in our freezer though as it’s that tasty. It does take a while but is well worth the hassle. It is also very satisfying to be able to say that the whole thing was made from scratch (no jar of curry powder or curry sauce in sight).

The Hugh Fearnley-Whittingstall recipe is from his River Cottage Everyday series and we have doubled it so we have more to freeze.

Always take the time to toast the spices. The smell from that and when they cook in the oil are another reason why this recipe is special.

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Optional kitchen porn:
Le Creuset pestle and mortar
Dualit food processor

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Published in: on August 21, 2011 at 2:48 pm  Leave a Comment  
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