Chicken Kashmir
Take a wok, add 3/4 pint basic curry sauce, another spoonful of Patak's curry paste (kashmiri masala this time), and 4 chicken breasts chopped into 1 inch chunks.
Cook till the chicken turns white. Add juice from a tin of lychees transfer to covered oven proof dish and cook on 200C for 45 mins.
Add the lychees and a fresh pineapple chopped into chunks (tin is OK if you must). Add a chopped banana if you want a real fruit fest. and put back in the oven for 5 mins.


Chicken Kashmir - its childs play

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