| Abstrakt: |
Add 1 tbsp coconut oil and fry 1 small finely diced onion, 4 finely diced garlic cloves, 8 roughly torn curry leaves and 1 long finely sliced green chilli for a few minutes, then add 6 chicken wing pieces. Add 3 cloves finely chopped garlic, 1 finely sliced birdseye chilli, 1 finely sliced green chilli and 1 large finely diced tomato and cook until tomatoes start caramelising. Chicken & potato curry jaffle with tomato chutney MAKES 6 For tomato chutney, heat 1 tbsp coconut oil in a small saucepan over low-medium heat. [Extracted from the article] |
