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I wonder whether a one-person of this dish might be feasible ... It looks good, but if I cook for six the jackdaws, magpies and jays are going to get an absolute feast !
I miscounted - it was 7 drumsticks. Nothing which anyone with a good appetite would struggle to eat in one sitting imho, although to be fair it would have fed two people if needed. It made a very nice curry, thanks again T63. My wife said it smelled “sexually good” while cooking, so wanted to try some. Her verdict was “very peppery”, so I think I cooked it right! I simmered it a little longer than stated so the chicken would fall off the bone nicely and my onions needed frying 15 mins to brown, but other than that I followed the recipe as written.
I made this tonight, using JonG's suggestion of skinless Drumsticks, I made it with 9 although I think I would make it with less next time so that I can 'get at' the gravy during reduction as my pan was full (probably more my lack of skill than measurements).I’m probably not the person to ask. The chef devised this, or her mother did according to the book, but if you want to add a bit of stock and a few more spices I’m sure, with experimenting, you can get what you wantI think I was expecting a 'curry' with meat on the bone and a 'dry' sauce (I have had this served in a clay pot in restaurants before) but it is really a good side dish, to go with bhaji's, samosa and kebabs (seekh and shami) and some salad, sort of BIR Mixed Grill if you like.Tasting all the way through, it was not until the little lemon juice and Coriander was added that I was impressed. I will make this again.T63... could you suggest if this could be made into a more 'liquid' curry, meat falling off the bone, as I mentioned above? Maybe with the addition at different stages of some butter, sliced tomato, etc.. not the same dish but as a base for the curry? Just a thought.