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How To Chop Vegetables
 

Using A Rice Cooker
 

Using an Electric Fry Pan
 

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Chicken Curry

Serves six

 

Ingredients

12 large pieces chicken or magpie goose
2 large onions medium diced
2 cloves garlic finely diced
3 tablespoons curry paste or powder
3 tablespoons canola or olive oil
4 cups diced fresh or frozen vegetables
water to cover
salt and pepper

 

Method

Heat oil in electric frypan, place in onion and garlic and lightly brown.

Add chicken pieces and brown, add curry paste or powder and water.

If using fresh vegetables add now and if using frozen vegetables add to pan about five minutes before curry is cooked. Simmer until tender. Season with salt and pepper.
Serve with rice

Note: If you are using magpie goose it takes longer to cook and you will need to add more water during cooking time.

Walkabout Chef - Cook for the Family © Steve Sunk

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Blade Maker

Steve Sunk is a skilled knife maker as well as a Master Chef. He has been manufacturing edge weapons since 1986 and is recognised in Australia and overseas as a master craftsman.

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Walkabout Chef
Steve Sunk
P: 08 8988 1534
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