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Cook
40m
Cook
40m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat 6 tablespoons of neutral oil in the pan. Add three diced medium onions, 3 inches of ginger purée, and five cloves of minced garlic. Fry until golden and sweet.
For
4
M
I
6
tbsp
Neutral oil
3
Onion, diced, medium
3
inches
Ginger purée
Per Serving
Fat
6g
Carbs
2g
Sugar
2g
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Kim Y
7 days ago
It's lovely very fragrant
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A
Angie R
16 days ago
Another fabulous curry & one I look forward to making again 😋
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C
Colin
25 days ago
What a recipe. Love this. Thank you
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april A
a month ago
Was absolutely delicious. Made it the night before
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Billy C
5 months ago
Banging 👌
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J
Julia S
6 months ago
Absolutely delicious
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Robert M
6 months ago
Didn’t manage a picture as it went too quick!! Lush, quick to make and everyone loved it. Now on the favourite list! Thanks Nish. Another winner!
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A
Amanda W
8 months ago
Love the app. I just wanted to point out though that the quantities change when you change the number of people, but not when you then go over to the method which was a bit confusing but I just stuck with the measurements from the ingredients page.
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Nisha
8 months ago
Ah Amanda thanks- I will check this out with the team
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A
Amanda W
8 months ago
Thank you. I should add that it was delicious!
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A
Alex B
8 months ago
So good! I added sultanas and grilled almonds. Yum.
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M
Miren D
8 months ago
I always cook with chicken thighs, but the cooking time is a bit longet
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Gilly E
8 months ago
I am finding that the chicken toughens in most dishes how can I prevent this is there a way of tenderising it
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Nisha
8 months ago
the secret is dont cook it for too long- honestly as soon as it is cooked through stop the cook! any longer and it tightens up
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Sue C
8 months ago
I find this too. I always thought it’s because I’ve over cooked it in trying not to to have it pink
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