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In a ziplock bag, mix the flour, 1 tsp of the salt and the pepper. Add the chicken pieces, seal the bag and shake up and down to coat the chicken. Heat oil in a large, fairly deep frying pan. Add chicken and cook on both sides until golden brown, about 15-20 minutes. Remove chicken from the pan. Lower the heat slightly and add the onion, garlic and pepper to the pan. Saute for a couple minutes, then add the carrots. Cook for another couple minutes, then add the tomatoes and remaining salt, if needed. Cook for about 5 minutes, stirring occasionally. Stir in the beer and potatoes. Top with the chicken and bring to a boil. Cover and let simmer over a low heat for 30 minutes. Remove the cover and cook for 5-10 minutes, until the sauce has thickened slightly. You can re-brown the chicken in a bit of oil in a second skillet, just before serving. I find it needs this"touch up" especially if it still has the skin on. Serve with your favourite green veggies.
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Ready-made tikka masala — add chicken and cream, dinner in 20 min
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Ready-made tikka masala — add chicken and cream, dinner in 20 min
Homebrew beer starter kit — fermenter, bottling, first batch recipe
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces