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Ross-On-Wye Chicken Curry
… serves 4-6

When you're at the Farmer's Market, look out for KK Venture's stall selling all things culinary from the Indian sub-continent which they make themselves in Herefordshire.

Ingredients
4 Springfield free range chicken legs
1onion
2 tbs oil
2-3 tbs aubergine pickle
2-3 tbs garlic pickle
1 tbs flour
400g tomatoes.
300ml (½ pt) chicken stock
2 tbs cream
pepper and salt.

Method
Cut the chicken meat up into large cubes. Dice the onion. Heat a sauté pan and start cooking the onion. After 5 minutes start spooning in the aubergine and garlic pickles. Fry gently for a few minutes before adding the chicken.

Sauté the chicken for 5 minutes, then stir in the flour. Pour on the stock and bring the curry to a simmer and cook gently for 10 minutes. Dice the tomatoes and add to the pan. Pour in the cream and finish cooking the curry , about 5 minutes. Taste and season as needed.

Serve with steamed rice and some sliced cucumber mixed with yoghurt.

Download this recipe in .pdf format...

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