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Digital Subscriptions > Delicious Magazine > September 2018 > Chicken curry

Chicken curry

Revamp your repertoire with our three takes on the national favourite. Choose from a comforting tikka masala, a fragrant Thai-style green curry packed with veg and a whole roast chicken with Korean spices

favourites.

ALWAYS A WINNER

THE ROAST FROM THE EAST Korean-spiced whole roast chicken with kimchi fried rice, p26

Thai green chicken curry

SERVES 6. HANDS-ON TIME 25 MIN, SIMMERING TIME 15 MIN

MAKE AHEAD

Make the curry paste up to 3 days ahead and keep in the fridge with a little extra oil stirred in.

FOOD TEAM’S TIP

Vary the curry paste to suit your taste, adding more chilli if you like more of a kick, or more garlic, ginger or lemongrass if you like more aromatic flavours.

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About Delicious Magazine

As summer wanes and turns to autumn, the September issue of delicious. gets cosy with favourite curries and a classic blackberry and apple crumble. Mellow fruitfulness indeed! Michel Roux Jr shows what he rustles up at home, Angela Hartnett puts on a feast for sharing and Gill Meller cooks a lobster spaghetti. Plus we’ve got Zoe Adjonyoh’s Ghanaian menu, a simple guide to pickling and fermenting (everyone’s doing it), a spectacular salted peanut mousse and chocolate meringue stack and much more. Gorgeous.