Thick Indian Chicken Curry: Try this Mouth Watering Version
If you are looking for a really finger-licking version of the Basic Indian Chicken Curry recipe, try this “Thick” Mughlai version. In this Thick Indian Chicken Curry recipe, you use egg, in place of the usual corn flour or potato starch, as a thickening agent which is what makes this a very tasty dish. All […]
Read More- Posted by Prasenjeet
- Posted in Fish & Fowl, How to cook in a jiffy e-book
- Jul, 16, 2014
- No Comments.
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