A Madras curry made with four quartered chestnut mushrooms, and two diced parsnips, along with diced chicken, finger chillies and two cloves of garlic.Fried first of all in some sunflower oil. Then I added half a tin of chopped tomatoes and some coriander leaf.. Cooked twice - the second time on the next day.
Served with Basmati rice, and delicious lime pickle (Patak brand).
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