For many years I was not a fan of Indian food. The reason being, I had only ever had takeaway that was largely creamy, processed sauces with essence of chicken or lamb. I was unlucky enough to inherit my Father’s problem with preservatives and processed foods...
Not your traditional roast chicken but a mighty fine rendition, I must say. Homemade Penang curry paste spiced up these super crispy yet succulently moist thigh cutlets along with sweet, caramelised pumpkins wedges and a fragrant curry sauce. Don’t be...
