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In a hurry for a curry? This British version of the quintessential Indian dish will leave your tastebuds gobsmacked!
Cook this brilliant British Indian chicken curry in your slow cooker
In an attempt to be kind to my budget and the environment, I always opt for whole chickens rather than chicken pieces (plus the meat tastes so much better when cooked with skin and bones).
I found a kindred spirit after reading a great article, The Whole Beast philosophy, by Vancouver writer Michael Robertson, that delves deeper into the pros of using the whole bird.
This is probably my all-time-favourite of my mom’s recipes (although, as usual, I’ve sped up the preparation and in the process been left with something not nearly as great as hers but still ridiculously tasty). I call it Brindian because it’s a Briticized version of a traditional Indian curry with the addition of the apricot jam (the Brits love their jam, my family included).
Ingredients
Instructions
Iechyd Da! (that’s Welsh for cheers, pronounced “Yucky Dah”, with the “ck” having a phlegmy/guttural sound).