Chicken curry 2.0

My love for Videojug continues – last night I made this:

How To Cook A Chicken Curry In Ten Minutes

…needless to say, it took a little more than ten minutes but worked out very satisfactorily.

If you’re curious — you can substitute milk (or Lactofree, if you’re me) for the cream and it is pretty tasty. I’d recommend using more than one chilli if you’re used to any kind of proper spice (or possibly some chilli powder), and maybe even tinned tomatoes or passata instead of tomato paste if you want to give it a bit more sauce.

Serve with fried roti canai (paratha), bought frozen at the Indian shop down the road. Nom nom nom…