Indian Chicken Curry

Had to throw it into air fryer to finish cooking through.

Yes, the spice is supposed to clump before you add the liquid. No, you don't need a lid

Big hit in my family house hold very nice I made in slow cooker after frying the onions ect to make the sauce

Made with 3 large chicken breasts, a full can of coconut milk and a splash of whipping cream. Enough for about 3 meals

See video on website. STORAGE: *Let the curry cool, then transfer to an airtight container. Refrigerate for up to four days and reheat in the microwave or on the stove.

My first time making chicken curry. Very delicious. My husband cleaned his plate as well as our daughter! Definitely recommend.