I use fresh, raw chicken thighs and onion browned in rich olive oil with curry powder, garlic, gara marsala, more onions (chopped thick), stock cube and loads of honey yoghurt. Then add a store bought (Waitrose) mild chicken curry; simmer for ages. Serve with two kinds of sprouts (Bean and Brussels) - serve with ice cold Tsing Tao beer (just sipping the last dregs as I write this).
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