I run a no waste kitchen , so the strained vegies and the poached meat from the chicken carcasses were placed in a medium pot with 2 ladels of the stock , a cup of sweet peas , 1 small jar of my fruit chutney , a sliced garlic clove , 1 dessert spoon of curry powder and a tsp of sumac .
I made sure the ingredients were well combined , covered the pot and warmed through over a low heat , allowing the flavours to infuse .
Wash 4 medium potatoes and steam till cooked but firm , then transfer to the curried chicken .
Remove from heat and let stand .
Warm over a low heat prior to serving .
I made sure the ingredients were well combined , covered the pot and warmed through over a low heat , allowing the flavours to infuse .
Wash 4 medium potatoes and steam till cooked but firm , then transfer to the curried chicken .
Remove from heat and let stand .
Warm over a low heat prior to serving .
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