BBC Good Food

24 January 2009

Member

"I have to say Steph, for such a quick curry this is pretty damn good. I was dubious at the point after adding the almonds and the sugar as it was a bit too sweet for my tatse. But rather than using chicken tikka I had marinated some chicken breast in a madras paste/yoghurt marinade and grilled before adding that and I think it was that which helped add a bit of a sour note which helped cut through the sweetness. So if you feel this curry is a bit sweet for you then a little yoghurt or a squeeze of lemon will help cut through the sweetness. "