How to make it

  • place chicken, water and half the salt into heavy based pan and cook for 3-4 hrs
  • alternately pressure cook for 20min or until meat is still firm
  • remove chicken and de-bone
  • return bones to stock and simmer till liquid is reduced by 1 third = 1L, or 1,1/2 pints
  • heat butter brown chicken
  • brown onion
  • fry the mixed curry powder and flour
  • add sugar and simmer till a smooth paste is formed
  • add to stock
  • add rest of ing. not the chicken and onions
  • simmer till veg is soft
  • liquidize
  • return pureed mix to saucepan
  • add chicken, browned onions +tomato pulp
  • simmer for 10 min longer
  • enjoy

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  • robertg 7 years ago
    Sounds interesting, will have to try,thanks for sharing...Bob
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