When you reheat it, make sure you boil it through for a good five minutes #notaboutfoodpoisoning
Give it a go. Very easy.
- 1 onion
- 2 cloves of garlic
- 5 chicken thigh fillets
- 2 tbs mild curry powder
- 1 tbs cumin
- 1 chicken stock cube, 300ml hot water
- Salt and pepper
Method
Fry up the onion and garlic in the oil for a few minutes. Add the chicken and the curry powder and half the cumin. Fry until brown. Add the stock. Simmer for about 20 minutes. I added a tablespoon of flour but this really didn’t make much of a difference so I wouldn’t bother.
Season well.
Serve as a broth or with rice!
Delicious.