For this recipe I use chicken leg quarters on the bone simmered with aromatic vegetables, fiery red chilies and Vadouvan, our French inspired curry. Serve with rice, warm naan bread and cool red radish raita.
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For this recipe I use chicken leg quarters on the bone simmered with aromatic vegetables, fiery red chilies and Vadouvan, our French inspired curry. Serve with rice, warm naan bread and cool red radish raita.
Read More