Curry Bulgarian Style

1. 1

   1 In a small pan put in half a mug of water and the carrots and gently boil.

2. 2

   2 Put enough sunflower oil into a deep sided frying pan to give a 1-2 mm depth. Heat and add the onions and a few garlic buds if desired (finely chopped). When the onions start to brown add the chicken and turn the heat to 4 to stop the herbs burning.

3. 3

   3 Keep stirring and add the spices and pods and stir gently with a large flat wooden spoon.

4. 4

   4 When the chicken is all whitened add the chillis, mango, okra and any other soft veg desired. Keep stirring with lid on/off depending upon consistancy and add a little water if required.

5. 5

   5 After 8 mins add the tomatoes with half of the juice, carefully cut the toms in the pan. Dont add all the juice it will be too tomatoey!

6. 6

   Also add the carrots which should be soft now. If rice or popp,s are required start now.

7. 7

   6 Gently simmer for 15 mins and add more chilli powder for strength if desired. Serve with rice or poppodoms.

* Per serving · 4 servings · Values may vary.

No additional tips available.