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How to make it

  • Spread the 1 oz of butter over the chickens and pour over the stock
  • Roast in a hot oven until cooked
  • Cool
  • Make up the stock around the chickens to 3/4 Pint with water to use in the sauce later
  • Sauce
  • Cook onions in 2 Tbsp of butter with a little oil untill soft not brown
  • stir in tumeric, ginger, curry, salt and flour cook for 4 minutes
  • remove from heat and add slowly the tomatoes and stock reserved from earlier.
  • When smooth stir in jam and bay leaf.
  • Return to heat and simmer covered for 30 minutes, bring up to heat slowly and watch as it can catch on the bottom.
  • Stir in lemon juice
  • cover and leave overnight to blend and mellow
  • remove bay leaf.
  • Next Day
  • Remove meat from chickens
  • stir into sauce
  • serve on a bed of rice cold with sliced lemons aroud the dish
  • serve with cucumber and yoghurt mango chutney etc

Reviews & Comments 2

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    " It was excellent "
    delzee ate it and said...
    well i be. was told this was on, definitaly love it........mmmmuurrrrr mmmmmm
    Was this review helpful? Yes Flag
    " It was excellent "
    hooch ate it and said...
    Great this one served cold....thanks for sharing it, Happy Days!
    Was this review helpful? Yes Flag

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