Add the curry leaves, salt, ginger-garlic paste and cook for a few minutes. Add in the tomatoes, coriander, turmeric, chilli powder and black pepper, salt with a splash of water and stir well. Add the ...
I’M PRETTY old-school when it comes frying or roasting chicken, usually cooking breasts and thighs in the trusty cast-iron skillet I inherited years ago from my mother. My kids? Now that they’re on ...